Quick and Fresh Penne with Spring Vegetables

This recipe for Penne with Spring Vegetables is a quick and easy way to enjoy the fresh flavors of the season. With just a few simple ingredients and minimal prep time, you can have a wholesome and delicious meal on the table in no time. The vibrant spring vegetables, combined with the flavorful pasta, create a dish that is both satisfying and refreshing. Whether you're looking for a light lunch or a hearty dinner, this recipe is sure to be a hit with the whole family.

Ingredients

• 8 ounces penne pasta
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup sugar snap peas, halved
• 1 cup cherry tomatoes, halved
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Directions

1. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and dried thyme to the skillet and cook for an additional 1 minute.
4. Add the asparagus, sugar snap peas, and cherry tomatoes to the skillet. Cook for 3-4 minutes, until the vegetables are slightly softened.
5. Pour in the vegetable broth and bring to a simmer. Cook for an additional 2-3 minutes, until the vegetables are tender.
6. Add the cooked penne pasta to the skillet and toss to combine. Cook for an additional 1-2 minutes, until the pasta is heated through.
7. Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve the Penne with Spring Vegetables hot, garnished with fresh basil leaves.

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