Vegetable Pasta Toss

Serves: 8
Total Calories: 212


1 (8-ounce) package penne pasta
1/2 cup frozen green peas
1/2 cup fresh asparagus tips
4 ounces gorgonzola cheese
1/2 cup heavy cream


Cook pasta in lightly salted boiling water with peas and asparagus. Cook 6 minutes, or until pasta is as you like it; drain. Crumble cheese into cream; season with salt and pepper to taste. In large bowl, toss pasta and vegetables with cheese mixture until cheese has melted and pasta is well coated with sauce. Serve immediately.

Nutritional Facts:

Serves: 8
Total Calories: 212
Calories from Fat: 91

This Vegetable Pasta Toss recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.

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