Penne with Spring Vegetables

INGREDIENTS:
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (8 ounce) package sugar snap peas, trimmed
1 (8 ounce) package dry penne pasta
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
salt and pepper to taste
DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.
Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.

__________________________

Nutrition Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 398
Total Fat: 15.5g
Cholesterol: 10mg
Sodium: 244mg
Total Carbs: 51.1g
Dietary Fiber: 5.8g
Protein: 16.7g