Friday, April 23, 2010

Spring Pasta With Asparagus and Tomatoes

Spring is the time for crisp-tender asparagus and sweet, juicy tomatoes. Both vegetables are loaded with fiber, B vitamins, antioxidants, and other essential nutrients. What better way to have them than tossed into a bowl of pasta for a light springtime meal? Get on with this Giada De Laurentiis recipe.

Penne with Asparagus and Tomatoes

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

1. Cook pasta according to package directions. Save 1/2 cup of pasta water.

2. Saute garlic in oil over medium high heat. Add the asparagus, season with salt and pepper, and cook for three minutes until slightly soft. Add the cherry tomatoes and peas. Cook for two minutes then add chicken stock. Cook until the tomatoes start to burst and the stock is reduced by half.

3. Toss cooked pasta with vegetables. Add reserved pasta water and mix well. Garnish with Parmesan and basil.

Author: Kristine Gonzaga


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