Ingredients for Asparagus Penne
- 1 pound penne pasta
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1 pound asparagus spears
- 1 pint cherry or grape tomatoes
- 1/2 cup frozen peas
- 1/2 cup vegetable broth
- 3/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
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How to Make Asparagus Penne
- Bring a large pot of salted water (about 6 quarts) to a rolling boil over high heat.
- Add 1 pound penne pasta and cook according to package directions, until al dente (about 8-10 minutes), stirring occasionally.
- Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add 2 cloves minced garlic and cook until fragrant, about 30 seconds to 1 minute.
- Add 1 pound asparagus spears (trimmed) and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook for 3-4 minutes, until tender-crisp.
- Add 1 pint cherry or grape tomatoes and 1/2 cup frozen peas to the skillet.
- Cook for 2-3 minutes, until tomatoes begin to soften.
- Pour in 1/2 cup chicken broth (or vegetable broth for vegetarian option) and bring to a simmer.
- Simmer until the tomatoes have burst and the sauce has slightly reduced, about 3-5 minutes.
- Add the cooked penne pasta to the skillet with the asparagus mixture.
- Stir in 1/2 cup grated Parmesan cheese.
- Toss to combine, adding a little reserved pasta water if needed to loosen the sauce.
- Garnish with the remaining 1/4 cup grated Parmesan cheese and fresh basil leaves (about 1/4 cup, chopped). Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
14g
Fat
25g
Carbs
14g
