PENNE WITH ASPARAGUS AND CHERRY TOMATOES

PENNE WITH ASPARAGUS AND CHERRY TOMATOES image

Yield 4-6

Number Of Ingredients 10

Previous Next

8 ounces penne pasta
3 T olive oil
2 garlic cloves minced (or 1 tsp powder)
1.5lbs thin asparagus, trimmed and cut into 1-inch pieces
salt and pepper
2 C (about 9 oz) cherry tomatoes
1 C shelled fresh peas
1/2 C low-sodium chicken stock
1 C grated Parmesan
2 T 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 C of the paster 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