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Penne With Carrots and Asparagus

Photo Credit
Sam Jones/Quinn Brein
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6
Category
Vegetables
Course
Lunch
Preparation Method
Bake
Sources
Vegetable Cookbook

Are you looking for a new twist on pasta? Try this light and nutritious Penne With Carrots and Asparagus! It is a quick, easy, and delicious way to pack loads of fresh herbs and vegetables into one meal.

To make the meal extra special, try it with homegrown asparagus!

Ingredients
1 pound asparagus, trimmed and cut into pieces
4 tablespoons olive oil, divided
6 green onions, sliced diagonally
3 carrots, cut into julienne strips
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 pound penne, prepared according to package directions
1/2 teaspoon salt
freshly ground black pepper
2 tablespoons pine nuts or slivered almonds, for topping
Parmesan cheese, for topping

Instructions

  1. Boil or steam asparagus until crisp-tender. Drain and transfer to paper towels. Pat the stalks dry.
  2. Heat 3 tablespoons of the oil in a large skillet. Add green onions and toss to coat. Cook over medium heat until the onions are limp. 
  3. Add the remaining oil, asparagus, carrots, lemon juice, parsley, and basil. Cook for 3 minutes. 
  4. Add penne and stir—season with salt and pepper. 
  5. Stir over low heat until warmed through, then serve topped with pine nuts and Parmesan.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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