Your current browser may be outdated and not fully supported by DinnerTime. Click here to learn about the recent versions of modern browsers.
Penne pasta with asparagus1

Mccormick logo Lower-Sodium Penne Pasta with Asparagus, Peas, Feta and Tarragon Butter

Skill Level: Intermediate

10 min Prep
30 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 322
Protein 9.5g
Total Carbohydrates 31.6g
Dietary Fiber 3.9g
Net Carbohydrates 27.7g
Sugar 4.5g
Total Fat 15.6g
Saturated Fat 8.1g
Trans Fat 0.2g
Cholesterol 37.8mg
Sodium 220.9mg
SmartPoints® 11.0


  • 8 ounces penne pasta
  • 2 Tablespoons olive oil
  • 3 shallots, chopped
  • 4 cloves fresh garlic, minced
  • 1 cup low-sodium vegetable broth or stock
  • 1 cup white wine
  • 2 cups frozen peas
  • 1 pound asparagus, ends trimmed, sliced diagonally into 2-inch pieces
  • 1/4 cup butter
  • 1/4 cup creme fraiche
  • 2 Tablespoons dried chives
  • 2 Tablespoons dried parsley flakes
  • 2 Tablespoons dried tarragon leaves
  • 1 pinch ground red (cayenne) pepper, ground
  • 4 ounces crumbled feta cheese, grated
  • 1/2 teaspoon ground black pepper


  1. Cook the pasta as directed on package. Drain well.
  2. Meanwhile, heat the oil in a large skillet on medium heat. Add shallots and garlic; cook and stir 3 to 4 minutes or until lightly browned. Add broth and wine. Bring to a boil; cook 5 minutes or until reduced by half. Add peas and asparagus; cook 3 minutes or until asparagus is tender-crisp.
  3. Stir in butter, crème fraîche, chives, parsley flakes, tarragon and red pepper. Reduce heat to low; simmer 3 minutes.
  4. Stir in pasta and feta; toss to coat well. Season with pepper.

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