Best Penne With Sun Dried Tomatoes And Asparagus Recipes

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PENNE WITH SHRIMP, ASPARAGUS & SUN-DRIED TOMATOES



Penne With Shrimp, Asparagus & Sun-Dried Tomatoes image

Absolutely delicious and pretty quick! Adapted from an epicurious.com recipe. Quick and flavorful pasta that's special enough for company.

Provided by Lisa in Acworth

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup drained sun-dried tomato packed in oil, about 4 oz,sliced,4 tbsp oil reserved
1 lb asparagus, trimmed & cut on diagonal into 1/2 inch pieces
1 1/2 lbs uncooked peeled and deveined shrimp
1/2 cup chopped fresh basil
2 cloves garlic, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dry crushed red pepper (I added more b/c I like it spicy)
1 3/4 cups canned low sodium chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
16 ounces penne pasta
3/4 cup grated parmesan cheese

Steps:

  • Heat oil reserved from tomatoes in heavy large skillet over medium-high heat.
  • Add asparagus and saute until crisp-tender, about 5 minutes.
  • Using slotted spoon, transfer asparagus to bowl.
  • Add sundried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and saute 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.
  • Meanwhile, cook pasta until al dente.
  • 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& pepper and serve.

Nutrition Facts : Calories 810.3, Fat 14.5, SaturatedFat 4.5, Cholesterol 375, Sodium 2066.7, Carbohydrate 107.5, Fiber 16.5, Sugar 3.1, Protein 60.9

PENNE PASTA SALAD WITH SUN DRIED TOMATOES, ASPARAGUS AND BASIL



Penne Pasta Salad with Sun Dried Tomatoes, Asparagus and Basil image

Provided by Food Network

Categories     main-dish

Time 1h25m

Number Of Ingredients 7

1 pound penne pasta
1 cup fresh asparagus tips
4 garlic cloves, minced
1/4 cup olive oil
Salt and pepper, to taste
1 bunch basil, chopped
1 cup sun-dried tomatoes in oil

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.

PASTA WITH ASPARAGUS AND SUN DRIED TOMATOES



Pasta with Asparagus and Sun Dried Tomatoes image

Pasta with asparagus and sun dried tomatoes. A quick and easy spring pasta recipe featuring asparagus and sun dried tomatoes with a lemon basil dressing.

Provided by Geraldine

Time 27m

Number Of Ingredients 14

2 cups uncooked pasta - about half a box of pasta - I used rigatoni
1 veggie bouillon cube
1 bunch of asparagus - about 1 to 1 1/2 pounds - tough ends snapped off - cut into bite sized pieces
1 tbs olive oil
2 cloves of garlic - minced
1/4 tsp red pepper flakes
2 to 3 tbs sun dried tomatoes - I used the kind that was packed in oil - minced
1/4 to 1/3 cup of finely grated parmesan cheese
1/2 large lemon - about 1 1/2 to 2 tbs of lemon juice
2 tbs olive oil
1 small garlic clove - put through a press or finely minced
1 to 2 tbs finely minced fresh basil
5 twists of pepper from a pepper mill
A pinch of salt

Steps:

  • Prep all your ingredients as you bring a large pot of water to a boil.
  • Snap off the tough ends of asparagus and discard. Cut the asparagus into bite sized pieces. Set aside.
  • Finely mince sun dried tomatoes and set aside.
  • Grate parmesan cheese and set aside.
  • Mince garlic and set aside.
  • Mince basil and set aside.
  • Make dressing by whisking together lemon juice, 2 tbs olive oil, 1 clove of minced garlic, minced basil, black pepper and salt. Set aside.
  • Once the water is boiling, add pasta and bouillon cube. Cook according to package instructions.
  • While the pasta is cooking, add 1 tbs olive oil to a large sauté pan over high heat. Add cut up asparagus, two cloves of minced garlic and red pepper flakes to the sauté pan. Stir for one minute over high heat, turn down heat to medium low, cover sauté pan with lid and cook asparagus for 4 minutes - stirring occasionally.
  • When the pasta is ready, drain and add to the asparagus. Add minced sun dried tomatoes and lemon basil dressing and stir until combined. Sprinkle with parmesan cheese and gently toss before serving.

PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES



Penne with Shrimp, Asparagus, and Sun-Dried Tomatoes image

Categories     Pasta     Tomato     Vegetable     Sauté     Basil     Shrimp     Asparagus     White Wine     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup drained oil-packed sun-dried tomatoes
1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
1 1/4 pounds uncooked shrimp, peeled, deveined
1/2 cup chopped fresh basil
2 large garlic cloves, chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried crushed red pepper
1 3/4 cups canned low-salt chicken broth
1/2 cup dry white wine
2 tablespoons tomato paste
12 ounces penne pasta
3/4 cup grated Parmesan cheese

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 SUN-DRIED TOMATO PESTO



Penne with Sun-Dried Tomato Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
  • Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES AND GOAT CHEESE



Pasta With Asparagus, Sun-Dried Tomatoes and Goat Cheese image

Make and share this Pasta With Asparagus, Sun-Dried Tomatoes and Goat Cheese recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 cup leek, thinly sliced
2 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1/2 cup white wine
1/2 cup sun-dried tomato packed in oil, drained and coarsely chopped
12 ounces dried corkscrew macaroni or 12 ounces penne pasta
1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
salt
fresh ground pepper
4 ounces soft fresh goat cheese, cut into small pieces

Steps:

  • Bring large pot of salted water to a boil. Meanwhile in large skillet, heat oil and saute leeks, stirring often, about 3 minutes or until softened.
  • Add garlic, thyme, wine and sun-dried tomatoes.
  • Cook 1 minute, then remove from heat and set aside.
  • Add pasta to the pot of boiling water, and cook according to package directions.
  • About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl.
  • Reheat sauce and add to pasta, tossing to coat.
  • Season with salt and pepper and add goat cheese. Serve hot.

Nutrition Facts : Calories 534.3, Fat 16.1, SaturatedFat 5.6, Cholesterol 13, Sodium 152.7, Carbohydrate 74.1, Fiber 5.2, Sugar 4, Protein 18.8

SPRINGTIME PENNE



Springtime Penne image

With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 9

3 cups uncooked penne pasta
1 pound fresh asparagus, cut into 1-inch pieces
1 large onion, chopped
1/4 cup butter
1/2 pound cubed fully cooked ham
1/2 cup heavy whipping cream
1/4 teaspoon pepper
1/8 teaspoon salt
Shredded Parmesan cheese, optional

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.

Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.

ASPARAGUS PENNE



Asparagus Penne image

Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!

Provided by Andi Longmeadow Farm

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

6 ounces penne pasta
1 tablespoon olive oil
1 garlic clove, minced
1 lb thin asparagus, trimmed and cut into 1-inch pieces
1 cup cherry tomatoes
1/2 cup frozen peas (or fresh if you have)
1/2 cup vegetable stock
1 cup grated parmesan cheese
1 tablespoon chopped fresh basil leaf

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 WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)



Penne with Asparagus and Cherry Tomatoes (Spring) image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

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

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 SUN-DRIED TOMATOES AND GOAT CHEESE



Penne With Sun-Dried Tomatoes and Goat Cheese image

Make and share this Penne With Sun-Dried Tomatoes and Goat Cheese recipe from Food.com.

Provided by la petite chef

Categories     Penne

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (10 ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces penne
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat 2 TBsp of the oil from the sun-dried tomatoes in a heavy large skillet over med heat.
  • Add onion and saute till tender, approx 3 minutes.
  • Stir in garlic and saute 1 minute.
  • Add tomato paste and cook 2 mins, stirring constantly. Then add wine and sun-dried tomatoes and simmer until liquid reduces by half, approx 2 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook al dente.
  • Drain pasta and reserve 1/2 cup of pasta water.
  • Add drained pasta to tomato mixture and toss to coat, add some reserved pasta water to moisten.
  • Season pasta to taste with salt-n-pep.
  • Sprinkle with Goat cheese and shredded parm.
  • Bon Appetite!

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