Asparagus Penne
Asparagus Penne
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Chef's Note
“Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!”
READY IN:15mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 6 ounces penne pasta
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 lb thin asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes
- 1⁄2 cup frozen peas (or fresh if you have)
- 1⁄2 cup vegetable stock
- 1 cup grated parmesan cheese
- 1 tablespoon chopped fresh basil leaf
Directions
- Bring 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.
- In 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.
- Transfer 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.
Asparagus Penne