Penne with Asparagus and Cherry Tomatoes (Spring)

Penne with Asparagus and Cherry Tomatoes (Spring)
Penne with Asparagus and Cherry Tomatoes (Spring)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

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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