Spring Veggie Penne

 

On my way to 100 recipes in 100 days.  Here is recipe 89.

The vegetables that are coming in to season now that it is spring, are some of my favorites.  I really love good asparagus and peas are always a favorite of mine. 

This dish is wonderful and light.  Give it a try as a main dish for a night you decide to skip serving a meat. 

Spring Veggie Penne

1/2 lb penne pasta

1/2 lb asparagus, chopped

2 zucchini, cut into matchsticks

2 Tbsp butter

3/4 cup grated parmesan

1/2 cup frozen peas

1/2 cup heavy cream

1 1/2 Tbsp lemon juice

1. Cook and drain pasta.  Reserve 1/2 cup water.

2. In skillet, cut asparagus and zucchini in butter over medium for 3 minutes.

3. Add pasta, cheese, peas, cream, and reserved cooking water.  Stir in lemon juice and toss to combine. 

Enjoy!