Simple easy pasta salad Penne with spring vegetables
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- 1 tbsp olive oil
1 red onion, cut into thin wedges- 1 tbsp balsamic vinegar
- 2 Cloves fresh Garlic
1 bunch baby carrots, trimmed, scrubbed
1 bunch asparagus, halved diagonally
1 1/2cups peas
3/4 cup (185ml vegetable liquid stock- Half cup chopped tomatoes
500g penne rigate
Teaspn Salt & half tspn
freshly ground pepper
Shaved parmesan, to serve
Select all ingredients- Step 1
Heat the oil in a large frying pan over a medium heat. Add the onion and garlic blend and cook, add balsamic vinegar stirring often, for 2 minutes. Add the carrots and cook, stirring often, for 4-5 minutes. Add the asparagus, tomatoes and peas, and cook for 2 minutes. Add the stock to the pan and bring to the boil. Reduce heat and simmer for 2 minutes.
Step 2
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to the pan.
Step 3
Add the vegetable sauce to the pasta and toss until well combined. Season with salt and pepper.
Step 4
Divide the pasta among serving bowls. Top with shaved parmesan to serve.
- Step 1
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