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GF Penne with Snap Peas, Asparagus and Kale

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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Equipment

  • Large stock pot
  • Colander
  • Large heat-safe bowl

Ingredients

  • 1 pound gluten-free penne
  • 1 cup snap peas, sliced in half on the diagonal
  • 1 bunch asparagus, trimmed and sliced into 1-inch pieces
  • 1 bunch of dino kale, de-stemmed and chopped
  • 1/4 cup vegan, soy-free, nut-free butter
  • cup olive oil
  • 1 small bunch fresh chives
  • juice and zest of one lemon
  • salt and pepper
  • 1 tsp dried oregano
  • red pepper flakes

Instructions

  • Bring a large pot of well-salted water to a boil. Add the penne and cook per package instructions, and add the snap peas, asparagus and kale to the pot when there are three minutes left on the timer and stir.
  • Reserve 1/2 cup of pasta cooking water, then drain the pasta and vegetables in a colander.
  • Add the vegan butter to a large, heat-safe bowl, then pour the hot pasta cooking water over top to melt the butter.
  • To a blender, add the olive oil, chives, lemon zest and juice, salt, pepper and oregano and process until well combined.
  • Pour the drained pasta and vegetables into the large bowl with the butter and pasta cooking water, then pour the olive oil dressing over top and toss everything together to coat evenly.
  • Taste and season with more salt and pepper if desired, then sprinkle with red pepper flakes for some heat.
  • Serve!