Penne with Spring Vegetables from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource

  • Serves: 6



  1. Spray a large skillet with cooking spray then heat over medium heat.
  2. Add onion and garlic then cook for 3 minutes, stirring often.
  3. Add asparagus and cook an additional 3 minutes.
  4. Stir in the tomatoes and squash and cook for 3 minutes.
  5. Add the broth and reduce heat to medium low and simmer, uncovered for 5 minutes. Add salt and pepper, to taste.
  6. Cook pasta according to package instructions then drain. Toss pasta with the vegetable mixture and basil then serve.
Community content is available under CC-BY-SA unless otherwise noted.