Penne with Spring Vegetables Recipe

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

Instructions:

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.