Vegan springtime pasta. 4/29/19

What shouts Spring more than asparagus?! I bought a few too many spears for our holiday dinner on Saturday so I used them in my Meatless Monday dinner, Penne with Asparagus.

I cut the asparagus to mimic the shape of the penne and while the penne was cooking I sautéed a little onion and garlic in some olive oil. Then I added all the asparagus pieces except for the tips with a touch of the boiling water and covered it for a minute or two. Reserving a cup of pasta water, John dumped the al dente penne into my pan of asparagus and I added the asparagus tips. The whole thing cooked together for two minutes with maybe a half cup of the pasta water to make a sauce. A little finishing oil and some freshly cracked pepper were my garnishes.

Quick, cheap, and easy Penne with Asparagus!

This entry was posted in Easy, Italian, Pasta, Recipes, Vegan, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

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