PASTA WITH ASPARAGUS AND PEAS
Steps:
- Place penne in a large pot of rapidly boiling, salted water. When pasta is about 2 minutes from being done, add the asparagus and peas and cook for 2 to 3 minutes or until the pasta and asparagus are cooked. Reserve 1 cup of cooking liquid. Drain pasta and return to the pot. Place the pot over low heat.
- To the pasta and veggies, add only as much water as is necessary to create a nice "sauce". Cook for 1 minute, stirring constantly. Remove from the heat and add the garlic, cheese, olive oil, and oregano and toss to combine. Taste and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 334.1 calorie, Fat 3.7 grams, SaturatedFat 1 grams, Carbohydrate 55.7 grams, Fiber 11.8 grams, Protein 18 grams
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
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
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.
PENNE WITH ASPARAGUS, SAGE AND PEAS
Make and share this Penne With Asparagus, Sage and Peas recipe from Food.com.
Provided by ChefDebs
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to the 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 1/2 cup of cheese.
- Season with salt and pepper.
- Transfer to pasta bowls and serve imediately, passing additional cheese at the table.
Nutrition Facts : Calories 551.1, Fat 24.8, SaturatedFat 10.9, Cholesterol 50.2, Sodium 391, Carbohydrate 66.5, Fiber 12.5, Sugar 7.7, Protein 19.3
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.
PENNE WITH ASPARAGUS, SAGE AND PEAS
Steps:
- 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.
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PENNE WITH ASPARAGUS, PEAS, MUSHROOMS AND CREAM
From foodandwine.com
4/5 Total Time 40 minsAuthor Grace Parisi
- 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, SAGE AND PEAS RECIPE - CINDY …
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3/5 Total Time 35 minsAuthor Cindy Pawlcyn
- 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.
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