Penne with Asparagus and Cherry Tomatoes (Spring)

Name: Penne with Asparagus and Cherry Tomatoes (Spring)
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Cuisine: italian
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

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Pasta for Every Season

Penne with Asparagus and Cherry Tomatoes (Spring)

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Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

354

Total Fat

14

Saturated Fat

5

Carbohydrates

40

Dietary Fiber

6

Sugar

6

Protein

19

Cholesterol

17

Sodium

633

Total: 15 min
Prep: 5 min
Cook: 10 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

354

Total Fat

14

Saturated Fat

5

Carbohydrates

40

Dietary Fiber

6

Sugar

6

Protein

19

Cholesterol

17

Sodium

633

Total: 15 min
Prep: 5 min
Cook: 10 min

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.