clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Penne with Asparagus & Cherry Tomatoes

  • Author: Giada De Laurentis/ Food Network
  • Total Time: 15
  • Yield: 4 1x


The spring and summer are the best times to make this recipe. Delicious asparagus and garden fresh tomatoes. Enjoy!



  • 8 oz. penne pasta
  • 3 Tbsp. olive oil
  • 2 garlic cloves, minced
  • 1 ½ lbs. thin asparagus, trimmed & cut into 1-inch pieces
  • Salt & freshly ground black pepper
  • 2 cups (about 9 oz.) cherry tomatoes
  • 1 cup shelled fresh peas
  • ½ cup low-sodium chicken stock
  • 1 cup grated Parmesan
  • 2 Tbsp. chopped fresh basil leaves


  1. 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 8-10 minutes. Drain the pasta, reserving about ½ cup of the pasta water.
  2. In a large sauté 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 about 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.
  3. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and ½ of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Shopping Cart

No products in the cart.

We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies.
%d bloggers like this: