Spring Penne Recipe

Spring Penne

Spring Penne

Spring Penne


  • penne pasta- 1lb
  • asparagus- 1lb, trimmed and diced into 1-inch pieces
  • mushrooms, sliced- 8 oz.
  • sundried tomatoes- 1 small 7 oz. jar
  • marscapone cheese, 8 oz.
  • pecorino cheese- 8oz. (you can also Parmesan)


  1. Boil pasta in salted water until tender
  2. Heat a few tablespoons oil in large sauté pan over medium-high heat (or, if your sundried tomatoes are in oil, use that)
  3. Add diced asparagus,mushrooms and sundried tomatoes and sauté until tender
  4. Add both Marscapone and Pecorino cheese; stir until melted
  5. Drain pasta, reserving 1/2 cup of pasta cooking water, and transfer to a serving bowl (you can dip a glass measuring cup into cooking pasta water before draining to reserve)
  6. Add pasta water back to pasta in serving bowl
  7. Pour cheese and vegetable mixture over pasta
  8. Toss
  9. For a more robust meal, serve with a side of gourmet Italian-Mozzarella Sausage broiled in oven


Weekly Meal Plan

Weekly Meal Plan




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About Toni

Family meals are important. Iʼll show you easy ways to spend less time and money at the grocery store, less time in the kitchen and more time with your family.


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