Summer Vegetable Penne with Asparagus and Peas

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 2 Reviews

Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 300g pasta shapes, such as penne or fusilli
  • 200g fine asparagus, trimmed and halved
  • 200g sugar snap peas or mangetout, halved
  • 100g fresh garden peas (or use frozen peas, thawed)
  • 500g jar Dolmio Bolognese sauce with Extra Summer garden Vegetables
  • 2 tbsp flat-leaf parsley, chopped
  • pinch of salt

How To Cook

  1. Cook the pasta in a large saucepan of lightly salted boiling water for 8-10 minutes, or according to pack instructions.
  2. 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.
  3. Drain the pasta shapes and vegetables thoroughly, then return them both to the large saucepan and add the jar of pasta sauce. Heat, stirring gently, for around 2-3 minutes.
  4. Share between four warmed serving bowls or plates and serve at once. To vary this recipe, try swapping the asparagus, sugar snaps and peas for leftover roasted summer vegetables (eg courgettes, aubergine and peppers).

    5. www.dolmio.co.uk

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Comments

2 people have helped to review this recipe. Thank you!

Posted by dabryant on July 3, 2011

Isn’t bolognese sauce usually meat-based…?

Posted by FaeGilfillan on July 4, 2011

Hello there! This particular brand of Bolognese sauce (sold in the UK) is suitable for vegetarians. It’s simply a tomato and herb sauce. Hope that helps!

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Summer Vegetable Penne with Asparagus and Peas
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 300g pasta shapes, such as penne or fusilli
  • 200g fine asparagus, trimmed and halved
  • 200g sugar snap peas or mangetout, halved
  • 100g fresh garden peas (or use frozen peas, thawed)
  • 500g jar Dolmio Bolognese sauce with Extra Summer garden Vegetables
  • 2 tbsp flat-leaf parsley, chopped
  • pinch of salt
    How to Cook
  1. Cook the pasta in a large saucepan of lightly salted boiling water for 8-10 minutes, or according to pack instructions.
  2. 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.
  3. Drain the pasta shapes and vegetables thoroughly, then return them both to the large saucepan and add the jar of pasta sauce. Heat, stirring gently, for around 2-3 minutes.
  4. Share between four warmed serving bowls or plates and serve at once. To vary this recipe, try swapping the asparagus, sugar snaps and peas for leftover roasted summer vegetables (eg courgettes, aubergine and peppers).
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