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Penne with Spring Vegetables
- 1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
- 1 (8 ounce) package sugar snap peas, trimmed
- 1 (8 ounce) package dry penne pasta
- 3 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 14.4g|
|Saturated Fat 3.5g|
|Total Carbohydrate 50.4g|
|Dietary Fiber 5.6g|