Best Penne With Asparagus And Basil Recipes

ASPARAGUS PENNE

Steps:

• 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 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.

PENNE PASTA SALAD WITH SUN DRIED TOMATOES, ASPARAGUS AND BASIL

Steps:

• Cook pasta according to directions. Drain.
• Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.

SPRINGTIME PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.

PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)

Steps:

• 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.

PENNE WITH ASPARAGUS

Steps:

• Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
• Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

PENNE WITH ASPARAGUS AND CREAM SAUCE

Steps:

• Prepare pasta according to box directions.
• While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
• Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
• Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
• Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
• Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
• Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.

PENNE WITH ASPARAGUS, HAM, AND BASIL (WEIGHT WATCHERS)

Steps:

• Prepare the pasta according to the package directions.
• Meanwhile, heat the oil in a large nonstick pan, over medium-high heat. Add the tomato, garlic, and red pepper flakes; cook stirring occasionally until the tomato is softened, about 5 minutes. Add the asparagus, broth and lemon juice; bring to a boil. Reduce heat and simmer until the asparagus is tender, about 3 minutes longer.
• Add the pasta, ham, basil and parmesan to the pan; toss to combine.

PENNE WITH BLUE CHEESE, PESTO, WALNUTS, AND ASPARAGUS

Steps:

• Bring a large pot of water to a boil over high heat. Add salt and stir in the penne. Reduce to medium-high and cook penne, uncovered, until al dente, 6-7 minutes.
• Meanwhile, place walnuts on a rimmed baking sheet and bake in preheated 350-degree o ven until lightly toasted, 4-5 minutes.
• Place pesto and blue c heese in a large serving bowl and using a fork, mash the blue cheese into the pesto.
• Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces.
• During the last 3 minutes of the penne cooking time, add asparagus to pot and cook until bright green and crisp-tender. Drain penne and asparagus well in colander. Add to the bowl with the pesto and stir to coat them well. Top with toasted walnuts and serve at once.

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES

Steps:

• Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

PENNE WITH ASPARAGUS AND MUSHROOMS

Steps:

• In a large pot, prepare pasta according to package directions until al dente.
• Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
• Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
• Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.

GLUTEN-FREE BASIL PENNE WITH ASPARAGUS AND FETA

Steps:

• Cook and drain pasta as directed on package, adding asparagus during last 3 minutes of cooking time (don't overcook pasta).
• Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook garlic in oil about 3 minutes, stirring occasionally. Add beans, tomatoes, basil, lemon juice, salt and pepper; toss gently.
• Stir cooked pasta and asparagus into skillet. Cook about 5 minutes, stirring occasionally, until thoroughly heated. Stir in cheese.