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Penne with Spring Vegetables
Makes 4-6 Servings
*1/4 cup extra virgin olive oil
*1/2 cup white onion, chopped
*2 cloves garlic, minced
*1 pound asparagus, trimmed, cut into 1-inch diagonal pieces
*2 1/2 cups (12 ounces) cherry tomatoes, cut into halves
*1 cup (1 medium) yellow squash, cut into small chunks
*Salt and freshly ground black pepper, to taste
*3/4 cup chicken broth
*1 package Barilla PLUS Penne
*6 leaves fresh basil, cut into thin strips
1Bring a large pot of water to a boil.
2Heat oil in a large skillet over medium-high heat. Add onion and garlic; saute 3-4 minutes, stirring occasionally.
3Add asparagus; continue cooking 3 minutes. Add tomatoes and squash; saute an additional 2-3 minutes or until tomatoes are softening. Season with salt and pepper to taste.
4Add chicken broth; reduce heat to simmer. Continue cooking to heat thoroughly.
5Add pasta to boiling water. Cook according to package directions. Drain pasta. Immediately add hot pasta to skillet. Mix well. Transfer to serving bowl, garnish with basil and serve.
  • Serve with freshly grated Parmesan cheese, if desired.

Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.