Penne with Asparagus and Basil
Nutrition
Calories: 246.97 kcalCarbohydrates: 31.99 gProtein: 11.44 gFat: 8.33 gSaturated Fat: 2.62 gCholesterol: 7.56 mgSodium: 311.12 mgFiber: 2.72 gVitamin A: 25.3215 IUCalcium: 167.11 mgIron: 2.58 mg
Ingredients
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves minced
- Pinch of dried crushed red pepper
- 1 lb asparagus stalks cut into 1/2-inch lengths
- 4 to matoes peeled, seeded, chopped
- 1 cup chicken stock or canned low-salt chicken broth
- 1/4 cup thinly sliced fresh basil
- 8 oz penne pasta
- 2/3 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup finely chopped fresh basil
Instructions
- Heat oil in heavy large skillet over medium-high heat.
- Add garlic and red pepper; sauté until garlic is golden, about 2 minutes.
- Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
- Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.