Summer vegetable penne with asparagus and peas
This light, summery recipe combines pasta with DOLMIO Bolognese sauce with Extra Summer Garden Vegetables, adding lightly cooked asparagus, sugar snap peas, garden peas and parsley to up the vitamins and flavour. |
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Serves: 4
Preparation time: 5 minutes
Cooking time: 15 minutes
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Directions
- Cook the pasta in a large saucepan of lightly salted boiling water for 8-10 minutes, or according to pack instructions.
- At the same time, simmer the asparagus and sugar snap peas or mangetout in lightly salted boiling water for 3-4 minutes, adding the peas for the final minute.
- Drain the pasta and vegetables thoroughly, then return them both to the large saucepan and add the jar of DOLMIO Bolognese sauce with Extra Summer Garden Vegetables. Heat, stirring gently, for 2-3 minutes, then share between 4 warmed serving bowls or plates and serve at once.
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Ingredients
- 300g pasta shapes, such as penne or spirals
- Pinch of salt
- 200g fine asparagus, trimmed and halved
- 200g sugar snap peas or mangetout, halved
- 100g fresh garden peas (or used thawed, frozen peas)
- 500g jar DOLMIO Bolognese sauce with Extra Summer
- 2 tbsp chopped fresh flat-leaf parsley
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Cook’s tips: You could vary this recipe by swapping the asparagus, sugar snaps and peas for roasted summer vegetables – such as courgettes, aubergine and peppers | |