Short Cuts
Egg Noodles
Soup Cuts
Olive Oil
Long Cuts
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Spring Pasta

This Spring Pasta dish is healthy, fresh, and light. Make it with DaVinci Penne Rigate for the perfect springtime meal.

Servings: 5   |    Prep: 10 mins   |    Cook: 15 mins


1 lb DaVinci Penne Rigate
2 tablespoons DaVinci Olive Oil
3 cloves garlic, minced
1 bunch asparagus, ends removed and chopped
1 bunch green onions, chopped
2 cups frozen peas
3⁄4 cup white wine
1 lemon, juiced
1 4oz package prosciutto, cut into ribbons
Parmesan cheese, grated (for serving)
Fresh basil, for serving
Salt and pepper
Credit: Megan McKeehan @brokegirltable


1. Cook pasta according to package instructions, reserve 1 cup of pasta water before
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic to the
pan and let it cook a few minutes until fragrant. Then add the asparagus, green onion,
and peas to the pan, along with salt and pepper. Cook for about 5 minutes, stirring the
vegetables around occasionally in the pan. Add the white wine, and let cook for a further 5-7 minutes until most of the wine has evaporated.
3. When the pasta is cooked, add it to the pan along with the lemon juice, prosciutto, and
parmesan cheese. Toss everything to combine, using the pasta water to help loosen the
pasta if needed.
4. Serve in bowls with extra parmesan cheese and fresh basil.

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