Penne With Asparagus Recipe - Cooking Index
Penne With Asparagus Recipe - Cooking Index
This lovely pasta recipe reminds us that spring is just around the corner, when local asparagus becomes available. For the freshest flavor, choose a simple tomato sauce -- one flavored with onion and garlic and not too much else. If you prefer a nondairy dish, replace the half-and-half with soy milk.
Type: Pasta| 8 oz | 227g | Penne or ziti |
| 1 tablespoon | 15ml | Olive oil |
| 2 | Shallots - finely chopped | |
| 2 cups | 474ml | Prepared tomato sauce |
| 2/3 cup | 157ml | Half-and-half |
| = (or plain soy milk) | ||
| 2 lbs | 908g / 32oz | Thin asparagus - trimmed, and |
| Cut into 1" pieces | ||
| 1/2 teaspoon | 2.5ml | Dried tarragon |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender according to package directions, about 10 minutes. Drain well.
Meanwhile, in large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes.
Stir in tomato sauce and half-and-half, increase heat to high and bring to a boil. Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes.
Add pasta to asparagus mixture along with salt and pepper. Toss until well coated. Serve hot.
This recipe yields 4 servings.
Per Serving: 255 Cal; 11g Prot; 9g Total Fat (4 Sat. Fat); 38g Carb.; 15mg Chol; 30mg Sod.; 7g Fiber.
Source:
Vegetarian Times, February 2001
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