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Penne with Spring Vegetables

A terrific vegetarian entree. Skill Level: Beginner

10 min Prep
20 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 418
Protein 17.2g
Total Carbohydrates 56.0g
Dietary Fiber 7.3g
Net Carbohydrates 48.7g
Sugar 6.4g
Total Fat 15.2g
Saturated Fat 3.8g
Trans Fat 0.0g
Cholesterol 11.0mg
Sodium 222.8mg
SmartPoints® 12.0


  • 1 teaspoon salt
  • 8 ounces penne pasta
  • 3 cups asparagus, trimmed and cut into 1/2-inch pieces
  • 2 cups sugar snap peas, trimmed
  • 4 cups kale, stems removed and large leaves roughly chopped
  • 3 Tablespoons olive oil
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Parmesan cheese (optional)


  1. Boil a large stock pot of water with salt.
  2. Add pasta to boiling water, and cook for 7 minutes.
  3. Add vegetables to boiling pasta and cook for 3 minutes more.
  4. Drain pasta and vegetables.
  5. Toss with olive oil, pepper, and Parmesan cheese if desired.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing