Penne with Spring Vegetables

Penne with Spring Vegetables

Here's a oilio e peperoncino style penne pasta using spring vegetables. It's great to serve guests or simply to eat for lunch. It's easy and delicious.

Ingredients: 2 servings

Penne pasta
160 g
Sugar snap peas
6-8 florets
Cherry tomatoes
2 cloves
Red hot peppers
Olive oil
as needed (Recipe ID: 1721243)
to taste
Black pepper
to taste


1. Thinly slice the garlic. Remove the strings from the snap peas. Break the broccoli into small florets. If you're also using fava beans (unlisted; refer to Helpful Hints), take it out from the pods.
2. Devein and peel the shrimp (don't remove the tails).
3. Start to cook the penne pasta. 2 minutes before the pasta is done, add the broccoli, snap peas (and the other vegetables of your choice) and the shrimp. Drain in a sieve.
4. Pour some olive oil in a frying pan. Sauté the garlic over medium heat, taking care not to burn. Add the red hot peppers to finish, then take it out.
5. Add the cooked pasta and 3 tablespoons of the pasta water into the frying pan. Cook briefly, then season with salt and pepper.
6. Dish it up. Decorate with the cooked vegetables, cherry tomatoes, and the shrimp. Top with the garlic.
7. This Garlic Oil (Recipe ID: 1721243) comes in handy.
8. Chewy Foccacia (Recipe ID: 622109)

Story Behind this Recipe

I simply came up with this recipe using spring vegetables. If you prepare the Red Hot Pepper Garlic Oil (Recipe ID: 1722196) beforehand, it comes in handy.