Ingredients for Asparagus Pasta With Toasted Pecans
- Penne Pasta
- Fresh Asparagus
- Olive Oil
- 1/2 red bell pepper, finely chopped
- 2 cloves garlic, minced
- Low Sodium Chicken Broth
- Salt and pepper to taste
- Pepper
- Fresh Basil
- Parmesan Cheese
- 2 tablespoons butter
- Pecan Halves
- Fresh Ground Pepper
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How to Make Asparagus Pasta With Toasted Pecans
- Cook pasta according to package directions. Rinse and drain.
- Snap off the tough ends of 1 pound asparagus and cut into 2-inch pieces.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add asparagus and sauté for 4 minutes.
- Stir in 1/2 red bell pepper (finely chopped) and 2 cloves garlic (minced). Cook for 2 minutes, stirring occasionally.
- Pour in 1/2 cup chicken broth and bring to a boil. Reduce heat and simmer for 2 minutes, or until asparagus is crisp-tender.
- Season with salt and pepper to taste.
- In a large bowl, combine cooked pasta, asparagus mixture, 1/2 cup chopped fresh basil, 1/2 cup grated Parmesan cheese, 2 tablespoons butter, and 1/2 cup toasted pecans.
- Sprinkle with the remaining 1/4 cup Parmesan cheese and 1/2 cup toasted pecans.
- Garnish with extra basil or Parmesan cheese, if desired.
- Serve immediately and enjoy! Serves 6.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
9g
Fat
32g
Carbs
22g
