- Total Time
uncooked whole wheat penne8 oz, (1/2 pound)
olive oil2 tsp
uncooked asparagus½ pound(s), trimmed and cut into 1-inch pieces
uncooked zucchini2 medium, cut into matchstick strips
uncooked oyster mushroom(s)8 oz, or crimini, or shiitake, sliced (remove stems if using shiitakes)
uncooked green peas1 cup(s), or frozen
table salt¾ tsp
black pepper¼ tsp
reduced-fat goat cheese2 oz, crumbled
chives¼ cup(s), snipped fresh
grated Pecorino cheese2 Tbsp
- Cook pasta according to package directions. Drain, reserving about 1/4 cup of pasta cooking water.
- Meanwhile, heat oil in large skillet over medium-high heat. Add asparagus, zucchini, mushrooms, peas, salt, and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, about 5 minutes.
- Remove skillet from heat and add pasta. Stir in goat cheese, chives, and Pecorino. Add reserved pasta cooking water, 1 tablespoon at a time, until sauce is creamy. Divide pasta-vegetable mixture evenly among 4 plates.
- Per serving: 1 1/2 cups pasta mixture and 1 1/2 teaspoons cheese