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Penne with Asparagus & Cherry Tomatoes

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

Description

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


Scale

Ingredients

  • 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

Instructions

  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.

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