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Penne with Parma ham and spring vegetables

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A fresh, versatile dish which can be adapted to use whatever vegetables you have to hand.
Serves
3
Prep
10 minutes
Cook
10 minutes
Each 307g serving contains (excludes serving suggestion)
KCal
449
Carbs
59.8g
Fibre
6.7g
Protein
20.3g
Fat
12.8g
Saturates
2.60g
Sugars
5.2g
Salt
1.40g
Portion Fruit & Veg
1
Ingredients
Ingredients
225g penne pasta
2 tbsp olive oil
1 small onion, sliced
100g asparagus tips, halved
1 large courgette, cut into strips
50g peas
85g pack Parma ham, sliced
freshly ground black pepper
Method
  1. Cook the pasta according to the packet instructions. Drain.
  2. Meanwhile, heat the oil in a non-stick pan, add the onion and the vegetables and fry for 3-4 minutes until just tender.
  3. Add the Parma ham and toss together all the ingredients. Season well with plenty of black pepper.
Chefs tips
  • For a vegetarian alternative, use finely sliced sundried tomatoes in place of Parma ham.
  • This is great cold as a salad or for a packed lunch.
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