Penne With Spring Vegetables

Who says pasta has to be heavy? This light-and-fresh dish highlights basil, asparagus, squash and cherry tomatoes, mixing them with always delicious penne pasta. Tossed in a light coating of olive oil, this is the perfect meal for an al fresco spring dinner.

Ingredients for servings

    Penne with Spring Vegetables

  • 1 box Barilla® ProteinPLUS® penne pasta

  • 0.25 cup extra virgin olive oil

  • 0.5 cup white onion chopped

  • 2 cloves garlic minced

  • asparagus trimmed, sliced on a bias

  • 2.5 cup cherry tomatoes halved

  • 2 cup yellow squash chopped

  • 6 leaves fresh basil cut into strips


  • Bring a large pot of water to a boil.

  • Heat olive oil in a large skillet over medium-high heat, and add onions and garlic. SautĂ© 3-4 minutes, stirring occasionally. Add asparagus and continue to cook for 3 additional minutes. Add tomatoes and squash, sautĂ©ing an additional 2-3 minutes, or until tomatoes are softened. Season with salt and pepper to taste.

  • Meanwhile, cook pasta according to package directions and drain. Immediately add hot pasta to the skillet. Mix well and transfer to a serving bowl or platter. Garnish with fresh basil strips and serve.

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