Penne with Asparagus and Cherry Tomatoes (Spring)

TOTAL TIME: 15 min
Prep: 5 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 8 ounces penne pasta
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 2 cups (about 9 ounces) cherry tomatoes
  • 1 cup shelled fresh peas
  • 1/2 cup low-sodium chicken stock
  • 1 cup grated Parmesan
  • 2 tablespoons chopped fresh basil leaves
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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 chicken 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.

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5

Newest Ratings and Reviews

Read all 6 reviews

  • on March 09, 2014

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    Easy to make and delisouse!

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  • on February 22, 2012

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    Near perfection, but just too tweak it a bit next time I may add a pinch of red pepper flake extra basil and less cheese. Great lenten dinner if you sub veggie broth in place of the chicken stock

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  • on February 09, 2012

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    This was very easy to make. It took me less then 30 min to make and it was delicious

    people found this review Helpful.
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