Penne with Spring Vegetables

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Prepare the penne according to package directions. Add the baby carrots during the last 2 minutes of cooking. Add the asparagus and snap peas during the last 30 seconds of cooking. Rinse the cooked penne and vegetables under cold and drain.

Step 2

2. In serving bowl, combine the penne and vegetables with the scallions, tomato, beans, capers, dressing and cheese. Toss to coat well

Step 3

3. Serve immediately or refrigerate for up to 24 hours.