Creamy Lemon Penne with Peas and Asparagus

Penne Alfredo meets the 21st century with the plant-based protein of Modern Table's lentil pasta. A buttery sauce that's vegan-ready coats fresh asparagus and peas — all coming to life with a bright lemon zest you'll love.
  • 7
    Prep Time
  • 15
    Cook Time
  • x4
  • 1 Box Modern Table Lentil Penne
  • 1 Cup Frozen Peas
  • 1 Bunch Asparagus, (Cut Into 1-Inch Lengths)
  • 1 Lemon, Zested
  • 1 Tbsp. Olive Oil
  • 4 oz. Kite Hill Plain Cream Cheese Style Spread
Buy the Noodles
  1. Cook Modern Table Lentil Penne according to box instructions and toss frozen peas in water in the last minute to let them warm up
  2. Heat olive oil in a frying pan and then add and sauté asparagus over medium heat until semi-soft
  3. After reserving 1/4 cup of pasta water, add drained pasta to a large serving bowl and fold in cooked veggies and lemon zest
  4. Fold in Kite Hill Plain Cream Cheese Style Spread using reserved pasta water to thin out
  5. Serve and enjoy!

Shop now for our Lentil Penne Pasta.

Creamy Lemon Penne with Peas and Asparagus Pin
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