Ingredients:
- 1 pound whole wheat penne
- 1 pound fresh asparagus, ends trimmed and cut into 1-inch pieces
- ½ pound sugar snap peas
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- ½ cup heavy cream
- Chopped fresh chives, for garnish
Directions:
- Bring a large pot of salted water to a boil. Add penne and cook according to package directions. Add the asparagus and snap peas during the last 2 minutes of cooking. Drain the pasta and vegetables.
- To the same pot, add the oil over medium heat. Sauté the garlic for 1 minute until fragrant. Whisk in heavy cream and bring to a simmer. Turn off the heat.
- Add the pasta and vegetables back to the pot and toss to combine. Serve in bowls and garnish with chopped chives.
Nutrition Information
- Serving Size: 203g
- 6 Servings
- Calories: 444
| Amount per serving | %Daily Value |
|---|---|
| Total Fat 15g | 19% |
| Saturated Fat 6g | 30% |
| Trans Fat 0g | |
| Cholesterol 25mg | 8% |
| Sodium 5mg | 0% |
| Total Carbohydrate 25g | 8% |
| Dietary Fiber 4g | 14% |
| Total Sugars 6g | |
| Added Sugars 0g | |
| Protein 12g | |
| Vitamin D 0mcg | |
| Calcium 46mg | 4% |
| Iron 5mg | 30% |
| Potassium 149mg | 4% |
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055-0378-PM 03/22
