Asparagus and Sweet Pepper Penne Rigate

• 13 14 ounces penne rigate
• 4 quarts water
• 2 lbs asparagus, chopped
• 3 sweet peppers, chopped
• 1 head garlic, minced
• 2 tablespoons canola oil
• 1 bunch Italian parsley, chopped
• salt and pepper

1. Bring 4 quarts water to boil for the penne pasta.
2. Chop the asparagus and steam for 4-6 minutes.
3. Run cold water over the asparagus when it is done.
4. Add the penne pasta to the boiling water and cook to al dente, about eight minutes.
5. Chop the peppers and mince the garlic; place them into a frying pan or dutch oven with the oil and lightly saute.
6. Add the asparagus and the pasta and mix.
7. Garnish with chopped Italian parsley.
8. Add salt and pepper and lemon juice if you like.

penne rigate, water, sweet peppers, garlic, canola oil, italian parsley, salt

Taken from www.food.com/recipe/asparagus-and-sweet-pepper-penne-rigate-502249 (may not work)