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Ingredients
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1 (16 ounce) package penne pasta
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1 pound fresh asparagus, trimmed and cut into 2-inch pieces
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1 large lemon, zested and juiced
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1 cup grated Parmesan cheese
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½ cup olive oil
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salt to taste
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freshly cracked black pepper to taste
Directions
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Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, for about 8 minutes. Penne will still be slightly firm.
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Stir asparagus into the pot with the boiling penne pasta and bring back to a boil; cook until pasta is al dente and asparagus is tender-crisp but still bright green, about 3 more minutes. Drain pasta and asparagus.
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Place penne and asparagus into a large bowl; lightly stir in lemon zest, lemon juice, Parmesan cheese, olive oil, salt, and black pepper until thoroughly combined.
Nutrition Facts (per serving)
| 378 | Calories |
| 18g | Fat |
| 45g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 378 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 4g | 20% |
| Cholesterol 9mg | 3% |
| Sodium 158mg | 7% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 4g | 14% |
| Total Sugars 3g | |
| Protein 13g | 25% |
| Vitamin C 14mg | 16% |
| Calcium 145mg | 11% |
| Iron 3mg | 17% |
| Potassium 254mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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