PENNE WITH CHICKEN AND ASPARAGUS
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
Provided by LAUREL B
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
- Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
- Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g
CHICKEN AND ASPARAGUS WITH PENNE PASTA
Easy dinner that tastes amazing.
Provided by Sandi Quinly
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover a baking sheet with aluminum foil.
- Spread the chicken breast tenderloins on the baking sheet and sprinkle with garlic salt and seasoned salt.
- Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. Set aside; when cool enough to handle, cut tenderloins into bite-size pieces.
- Fill a large pot with lightly salted water, bring to a boil, and stir in penne. Cook pasta at a boil, stirring occasionally, until penne are cooked through but still slightly firm, about 11 minutes; drain.
- Transfer penne back to cooking pot and stir in butter and Parmesan cheese until pasta is coated.
- Heat olive oil in a skillet over medium heat; place asparagus into the hot oil and sprinkle with garlic salt. Cook and stir until asparagus are tender, about 7 minutes.
- Transfer penne pasta into a large serving bowl and top with asparagus and chicken tenderloin pieces. Lightly mix asparagus and chicken into the pasta to serve.
Nutrition Facts : Calories 458.3 calories, Carbohydrate 58.2 g, Cholesterol 56.2 mg, Fat 12.9 g, Fiber 4.1 g, Protein 28.8 g, SaturatedFat 4.6 g, Sodium 269.3 mg, Sugar 3.9 g
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
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 RICOTTA AND ASPARAGUS
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
- Bring the water back to a boil and add the penne.
- Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams
ELEGANT PENNE WITH ASPARAGUS AND SHRIMP
This is a healthy, hearty, yet elegant recipe that is good enough for guests. It is also very easy and can be made with little notice. With low-carb pasta this can a good low-carb meal idea.
Provided by MissyPorkChop
Categories Main Dish Recipes Pasta Shrimp
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the white wine, and simmer for 2 minutes. Stir in the red pepper flakes, butter, and asparagus; cook until the asparagus is just tender, about 3 minutes. Add the shrimp and lemon juice, continue cooking until the shrimp have turned pink and are no longer translucent in the center. Season to taste with salt and pepper.
- Toss the cooked penne pasta with the shrimp and asparagus mixture. Sprinkle with parsley and Parmesan cheese to garnish.
Nutrition Facts : Calories 637.6 calories, Carbohydrate 37.1 g, Cholesterol 313.5 mg, Fat 27.2 g, Fiber 3.5 g, Protein 50.4 g, SaturatedFat 8.5 g, Sodium 522.2 mg, Sugar 4.5 g
PENNE WITH ASPARAGUS AND MUSHROOMS
I love this pasta dish in the summer. It is filling without being too heavy, and fresh asparagus in season is the best. This is not meant to have a heavy sauce, just a light cream that's full of flavor to coat the ingredients. Proscuitto or ham may be substituted for the bacon, but you'll probably need to add a tablespoon of butter to saute the onion and mushrooms.
Provided by Gatorbek
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, prepare pasta according to package directions until al dente.
- Meanwhile, in a large skillet over medium high heat, brown the bacon for 2 minutes. Add the onions and saute about 5 minutes until the onions are soft.
- Add the mushrooms and saute until tender and the liquid evaporates, about 5 minutes more.
- Stir in asparagus, chicken broth, and evaporated milk or cream and bring up to a simmer. Add pasta and stir. Cover and simmer for 3-5 minutes, until the asparagus is crisp-tender, but NOT mushy. Serve immediately sprinkled with parmesan cheese and pepper.
Nutrition Facts : Calories 519.4, Fat 21, SaturatedFat 7, Cholesterol 33, Sodium 409.9, Carbohydrate 70.1, Fiber 10.6, Sugar 3.1, Protein 15.7
ASPARAGUS PENNE
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
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.
PASTA WITH ASPARAGUS AND CHERRY TOMATOES
This spring pasta dish is loaded with seasonal ingredients, like asparagus, fresh peas and cherry tomatoes.
Provided by Giada De Laurentiis
Categories Main Course
Time 25m
Yield 4
Number Of Ingredients 10
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.
- Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Nutrition Facts : ServingSize 4, Calories 495
PENNE WITH ASPARAGUS-LEMON SAUCE
Take advantage of the seasonal bounty of asparagus and make this wonderful pasta. By using the water from the asparagus and pasta you will retain some minerals that would ordinarily be lost!
Provided by TishT
Categories Penne
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Snap the tough butt ends off the asparagus or peel to the tender core.
- Cut the stmes into 1" pieces.
- Reserve the asparagus tips Bring 5-6 qts water to rolling boil, add 2-3 Tbs salt, and cook asparagus stems for 6-8 minutes until soft and totally tender.
- Remove stems with slotted spoon, refresh in cold water, and drain Cook the tips in the boiling water for 3-5 minutes until tender, remove with a slotted spoon, refresh in cold wate, and drain.
- Reserve asparagus cooking water.
- Puree the stems in a food processor with lemon zest, extra virgin olive oil, 1/2 cup asparagus cookign water, and salt and pepper to taste; transfer the sauce to a 3 qt pot.
- Return the remaining asparagus cooking water to a rolling boil, add the pasta, and cook until it still offers considerable resistance to the tooth, around three quarters of the recommended cooking time.
- Drain, reserving 2 cups of pasta water.
- Add pasta, asparagus tips, and 1/2 cup starchy water to asparagus stem puree and cook ina 3 qt pot over highest heat, stirring for 3-5 minutes until pasta is almost cooked and sauce coats pasta.
- Add more pasta water, 1/4 cup at a time, if sauce becomes too dry.
- Sauce should surround pasta but be slightly liquid since cheese will thicken it.
- Add the grated Parmigiano, heat for an additional minute to melt the cheese and serve immediately.
PASTA WITH ASPARAGUS
Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
PENNE WITH ASPARGUS-PROSCIUTTO SAUCE
Provided by Food Network
Time 35m
Yield 6 servings (or 4 very hungry p
Number Of Ingredients 9
Steps:
- Set a large pot of cold water to boil. Once it reaches a rolling boil, add a pinch of salt and let return to a full boil.
- After washing the asparagus and cutting away any woody ends, boil them in the water just until you can penetrate the thick end of 1 of the stalks by stabbing it with a fork. Lift out the asparagus but continue to let the water boil. Cut off the tips of the asparagus and reserve. Chop the asparagus stalks into 1-inch pieces and then puree either in a manual food mill or in a blender or food processor. The result should be a thick cream.
- Melt the butter in a saucepan and then add the prosciutto bits, sauteing just until they give off a little fragrance. Then stir in the asparagus puree and, moments later, the Parmigiano-Reggiano. Cook gently, taking care that the sauce does not boil.
- At this point, toss the penne into the pot of boiling water. Cook for 8 minutes or according to package instructions. Once penne is cooked, drain water and place penne in a warm bowl.
- While the penne is cooking, add the asparagus tips and some of the cream to the sauce. You do not want to make the sauce too liquid, so only add as much cream as will give the sauce a velvety texture.
- Once the penne is cooked, spoon the sauce on and toss. Serve on individual plates with a pinch more Parmigiano-Reggiano on top an
PENNE WITH ASPARAGUS AND CREAM SAUCE
A beautifully simple garlicky cream sauce, roasted asparagus and whole wheat penne come together for an excellent vegetarian meal.
Provided by merron-iru kami
Categories Penne
Time 30m
Yield 8-16 serving(s)
Number Of Ingredients 13
Steps:
- Prepare pasta according to box directions.
- While pasta is cooking, wash asparagus, break off the woody stems and arrange on a cookie sheet. Drizzle with olive oil and salt and pepper. Broil for 5-10 minutes until the asparagus is tender (to your personal taste). Once cooked, chop asparagus roughly and toss it with drained pasta in a large serving bowl.
- Melt butter in a sauce pan and add garlic, sauteing until it is turning golden and fragrant. Remove from heat.
- Whisk in wheat flour to form a roux, being careful to avoid any lumps. When it is perfectly smooth, add white wine, whisking to incorporate.
- Return saute pan to the heat, allow alcohol to evaporate (should take about 30 seconds) and immediately whisk in heavy cream.
- Continuing to whisk, add shredded Gouda and stir gently until it melts. Once melted, add remaining ingredients and bring to temp., or just until the sauce begins to bubble.
- Pour sauce over pasta and asparagus. Toss and garnish with toasted walnuts, if desired.
PENNE WITH ASPARAGUS AND MUSHROOMS
Fresh sauteed vegetables are combined with a fresh creamy tomato sauce to create this delicious, easy to make pasta dish. Serve with grated cheese.
Provided by ANITA92677
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Heat the olive oil in a skillet over medium heat, and saute the garlic until lightly browned. Place mushrooms in the skillet, and cook 5 minutes. Mix in asparagus, and cook 5 minutes, or until tender. Stir in the tomatoes. Season with salt and pepper. Reduce heat to low, and simmer 20 minutes.
- Bring a large pot of lightly salted water to a boil. Place penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Mix the heavy cream into the skillet, and continue cooking 10 minutes, until sauce is thickened. Serve over the cooked pasta.
Nutrition Facts : Calories 472 calories, Carbohydrate 49.7 g, Cholesterol 40.8 mg, Fat 26.1 g, Fiber 4.6 g, Protein 11.5 g, SaturatedFat 9 g, Sodium 233.9 mg, Sugar 3.6 g
PENNE WITH ASPARAGUS
This is from Vegetarian Times. Usually I have to tweak their recipes to make them work for me, but this one is good just the way it is. It could be because my homemade sauce is so flippin' delicious, lol ;)! Or it could just be a good recipe. That's probably it. I use soymilk to keep it dairy-free, but I imagine the dairy version is just as good (probably better if you prefer dairy!).
Provided by chiclet
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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 or soymilk, 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.
Nutrition Facts : Calories 382.4, Fat 10, SaturatedFat 3.7, Cholesterol 14.9, Sodium 984.1, Carbohydrate 67, Fiber 12.7, Sugar 8.2, Protein 12.8
SPRINGTIME PENNE
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
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.
PENNE PASTA WITH ASPARAGUS SAUCE
This is an absolutely fabulous pasta side dish I created to go along with my scallops in white wine sauce. It really highlights the scallops. Hope you enjoy!!
Provided by polly salama
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the asparagus into one inch pieces; reserving the tips.
- Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
- Reserve the water by using a slotted spoon to remove the asparagus to a colander.
- Put the drained asparagus in a food processor.
- Cook the tips for 3-5 minutes until just tender.
- Remove from water with slotted spoon, reserving the water.
- Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
- Cook the pasta in the asparagus water to your liking.
- Drain the pasta saving 2 cups of the water.
- Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
- Stir in tips and grated cheese.
- Stir until cheese is melted.
- Serve with a light dusting of chopped parsley.
PASTA WITH ASPARAGUS-LEMON SAUCE
Steps:
- Cut asparagus into 1-inch pieces, reserving tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender.
- Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
- Purée asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan.
- Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
- Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly).
- Stir in Parmigiano-Reggiano and salt and pepper to taste and cook, stirring, until cheese is melted.
- Serve immediately.
PENNE WITH ASPARAGUS AND BASIL
Steps:
- 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.
PENNE WITH ASPARAGUS
Provided by Dawn Murray
Categories Cheese Pasta Tomato Side Vegetarian Quick & Easy Asparagus Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
- Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.
PASTA WITH ASPARAGUS
Steps:
- Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
More about "penne pasta with asparagus sauce food"
ASPARAGUS & PENNE WITH GARLIC BUTTER SAUCE - LAND …
From landolakes.com
4/5 (1)Calories 260 per servingServings 4
- Meanwhile, in 10-inch nonstick skillet melt butter until sizzling; add mushrooms. Cook over medium-high heat 2-3 minutes or until mushrooms are tender. Add asparagus; continue cooking 2-3 minutes or until asparagus is crisply tender.
- Increase heat to high. Add wine and garlic; cook 1-2 minutes or until heated through. Remove from heat.
PENNE WITH ASPARAGUS AND PROSCIUTTO - COOKSTR.COM
From cookstr.com
Estimated Reading Time 2 mins
- Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third. Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus. Cook until the asparagus is tender, 5 to 6 minutes, then lift it out and set aside. Save ½ cup of the water the asparagus cooked in.
- While the asparagus is cooking, peel and finely chop the onion. Put the butter in a 12-inch skillet, add the chopped onion, and place over medium-high heat. Sauté until the onion has turned a rich golden color, about 5 minutes.
CREAMY ASPARAGUS PASTA RECIPE - CHEFDEHOME.COM
From chefdehome.com
Cuisine ItalianCategory Pasta, Dinner, LunchServings 4-6Total Time 35 mins
- Cook Asparagus: In a bowl, add water with ice. Set aside. Bring a pot of water to rolling boil. Add trimmed and cut asparagus. Cook for 2-3 minutes or until asparagus is dark green in color. Drain water. Add asparagus to water with ice. Set aside.
- Cook penne pasta according to package direction. Once cooked, drain pasta reserving 1/2 cup of liquid.
- Cook Pasta Sauce - While pasta cooks, heat a deep large saute pan or skillet on medium heat. Add olive oil and shallot. Cook until onions are soft. Now add diced sun-dried tomatoes and garlic. Cook for 30 seconds to flavor the oil. Sprinkle flour on top and cook stirring often for 1 minute. Add lukewarm milk. Stir often until milk thickens and there are no lumps. Mix in 1/2 tsp salt, chicken stock, cream cheese and half of parmesan cheese. Stir until fully combined.
- Assemble Asparagus Pasta - Add green peas, cooked asparagus, lemon juice, cooked and drained penne pasta, half of chopped basil to the skillet with 1/2 cup of reserved pasta liquid. Toss the pasta with sauce sitting at the bottom of pan until pasta looks creamy and everything is well distributed. Taste and adjust seasoning with salt and black pepper.
GIADA'S EASY PASTA WITH MUSHROOMS AND ASPARAGUS - …
From foodnetwork.com
Estimated Reading Time 2 mins
PENNE WITH ASPARAGUS, PEAS, MUSHROOMS AND CREAM - FOOD & WINE
From foodandwine.com
5/5 Total Time 40 minsServings 8-10
- Preheat a cast-iron grill pan. Brush the asparagus with olive oil and season lightly with salt and pepper. Grill the asparagus over high heat, turning, until it is lightly charred and very tender, about 6 minutes. Cut the asparagus into 1-inch lengths.
- In a very large, deep skillet, heat the 3 tablespoons of olive oil. Add the shallots and cook over moderate heat until fragrant, about 1 minute. Add the shiitake, season with salt and pepper and cook, stirring once or twice, until the mushrooms are golden and tender, about 8 minutes. Add the cream and bring to a boil. Simmer until slightly reduced, about 4 minutes.
- Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
- Add the pasta to the skillet along with the asparagus, peas and grated cheese and toss well. Add the reserved pasta water and simmer, tossing, until the pasta is nicely coated. Season the pasta with salt and pepper and stir in the parsley. Serve right away.
PENNE WITH ASPARAGUS, SPINACH, AND BACON RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (20)Calories 363 per servingServings 4
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.
EASY 20-MINUTE TOMATO ASPARAGUS CARBONARA PASTA
From thebusybaker.ca
5/5 (7)Total Time 20 minsCategory Dinner, Main CourseCalories 277 per serving
- While the water comes to a boil, heat a large skillet over medium heat and add the chopped bacon. Cook for a few minutes, until cooked but not crisp.
- Add the garlic and shallots and sauté for about 1-2 minutes until the shallots soften and the garlic is fragrant.
- When the pasta water has boiled, add the pasta, stir and set the timer for 7 minutes. This will cook the penne until just before the al dente stage.
CREAMY SAUSAGE & ASPARAGUS RIGATONI - NO CREAM NECESSARY
From anitalianinmykitchen.com
3.9/5 (9)Total Time 40 minsCategory PastaCalories 498 per serving
- Clean the asparagus by snapping off the tough base of each spear, this is usually around the bottom third of the spear, where the stem starts to turn tender. Keep only the tender part. Chop into 1/4 inch (3/4 cm) size pieces (separate the heads from the stems).
- In a small to medium pot, cook the heads in boiling water for approximately 5 minutes, remove with a slotted spoon and set aside.
- Boil in the same water the cut up stems for 10-15 minutes or until tender. With a slotted spoon remove the stems, DO NOT THROW AWAY THE WATER, and place in a blender with a 1 cup of the boiled asparagus water. Blend until smooth.
- In a large frying pan add the olive oil, butter, garlic, shallot and cut up sausage cook for approximately 10 minutes until sausage is no longer pink, then add the tomato puree, pepper or hot pepper flakes, blended asparagus and asparagus heads,(add salt if desired) cook on low to medium for approximately 10-15 minutes, stirring often. Add cooked pasta al dente, and 1/2 ladle of pasta water, toss gently to combine while heating on medium high heat until thickened (approximately 1 minute). Serve immediately topped with freshly grated parmesan cheese if desired. Enjoy!
SHRIMP, ASPARAGUS, AND PENNE PASTA RECIPE | MYRECIPES
From myrecipes.com
4/5 (15)Calories 292 per serving
- While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, onion, garlic, and shrimp; sauté for 5 minutes. Add oregano, pepper, and tomatoes; cook over medium-low heat 5 minutes or until thoroughly heated. Stir in cooked pasta; sprinkle with cheese.
CREAMY ASPARAGUS PASTA RECIPE | EATINGWELL
From eatingwell.com
Ratings 7Calories 359 per servingCategory Healthy Penne Recipes
- Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
- Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
- Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.
LEMONY ASPARAGUS PASTA RECIPE - HOW TO MAKE ... - DELISH
From delish.com
5/5 (18)Total Time 40 mins
BALSAMIC PENNE PASTA WITH ASPARAGUS AND TOMATOES ...
From diethood.com
5/5 (5)Category DinnerCuisine ItalianTotal Time 30 mins
- Add asparagus and cook for 3 minutes; stir in tomatoes and continue to cook for 4 to 5 minutes, or until veggies are tender.
PENNE WITH ASPARAGUS & LEMON CREAM SAUCE RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Penne RecipesCalories 266 per servingTotal Time 35 mins
- Heat oil in a large skillet over medium heat. Add asparagus and scallions and cook, stirring occasionally, until the vegetables are tender and browned in places, 10 to 12 minutes.
- Meanwhile, whisk ricotta and lemon zest in a large bowl. Cook penne until just tender, about 10 minutes. Measure out 1/4 cup of the pasta-cooking water; stir into ricotta mixture until creamy. Drain the penne and mix into the ricotta mixture; toss to coat. Add the vegetables and toss well. Season with salt and pepper. Serve, garnished with basil.
PENNE PASTA WITH ASPARAGUS AND MUSHROOM - SUGARLOVESPICES
From sugarlovespices.com
Reviews 14Estimated Reading Time 5 minsCategory PastaTotal Time 20 mins
- Take asparagus and cut off stems about 1-2 inches, wash and put in boiling water, cook for about 8 minutes, take out of water and place on cutting board, cutting at a diagonal 2 inch pieces.
PENNE WITH ASPARAGUS, SAGE AND PEAS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 35 minsServings 4
- Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
- Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
- Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.
FETTUCCINE ALFREDO WITH ASPARAGUS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
- Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.
CREAMY ASPARAGUS AND PANCETTA PENNE RECIPE | MYRECIPES
From myrecipes.com
4/5 (10)Total Time 45 minsServings 6Calories 397 per serving
- Place a large high-sided sauté pan over medium-high heat. Add oil to pan; swirl to coat. Add pancetta; cook 2 minutes, stirring frequently. Add mushrooms; sauté 5 minutes or until browned and liquid evaporates. Add wine; cook 2 minutes or until liquid is absorbed, stirring to loosen browned bits. Stir in 1/4 teaspoon salt. Transfer mixture to a plate.
- Add stock, 2 cups milk, penne, and bay leaf to pan; bring to a boil. Cook 8 minutes, stirring occasionally. Stir in peas, asparagus, and 1/2 teaspoon salt; cook 2 minutes, stirring frequently. Stir in remaining 1/4 teaspoon salt, remaining 1 cup milk, and thyme; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to combine and thicken. Remove from heat; stir in mushroom mixture, parsley, rind, and black pepper.
PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER - FOOD & WINE
From foodandwine.com
4/5
- Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
- Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
- Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
PENNE | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
PENNE WITH ASPARAGUS, MUSHROOMS, AND A CREAMY PARMIGIANO SAUCE
From mvmagazine.com
Estimated Reading Time 2 mins
PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER - LUNCH ...
From fooddiez.com
PENNE PASTA WITH MEAT SAUCE - INDIANCOOKING.GITHUB.IO
From indiancooking.github.io
PENNE WITH CHICKPEAS, SPINACH AND ROASTED ASPARAGUS
From lcbo.com
15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT
From allrecipes.com
VODKA PENNE | FOODTALK
From foodtalkdaily.com
PASTA CON ASPARAGI E GAMBERI - MEMORIE DI ANGELINA
From memoriediangelina.com
DELTA PENNE PASTA RECIPE - FOOD HOUSE
From foodhouse.cc
ASPARAGUS PASTA RECIPES - BBC GOOD FOOD
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