Pasta with Sugar Snap Peas, Asparagus and Parmesan
Light and fresh - perfect for spring.
Ingredients
- 1 lb penne
- 1 lb asparagus, cut into 1-inch pieces
- 2 cups sugar snap peas
- 3 tablespoons butter
- 2 cloves garlic, minced
- 1 cup Parmesan cheese, grated
- 1/4 cup fresh mint, chopped
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
Cook pasta. Steam asparagus and snap peas until crisp-tender. Saute garlic in butter. Toss pasta with vegetables, garlic butter, Parmesan, mint and lemon zest. Season to taste.
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