1/4 Photos of Asparagus Penne
Andi of Longmeadow Farm's Note:
Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!
My Private Note
Units: US | Metric
- 1Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- 2In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- 3Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
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Nutritional Facts for Asparagus Penne
Serving Size: 1 (240 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 337.0
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 5.0 g
- Cholesterol 22.0 mg
- Sodium 421.6 mg
- Total Carbohydrate 43.7 g
- Dietary Fiber 8.2 g
- Sugars 3.6 g
- Protein 16.8 g
The following items or measurements are not included: