Penne Pasta with Asparagus and Parmesan

Penne Pasta with Asparagus and Parmesan. I love asparagus! I love to eat it hot, cold, barbecued, steamed, broiled, blanched etc. I was in the mood for a warm pasta dish with asparagus…. but oh my goodness the leftovers were just as good when eaten cold! I was inspired to make this dish when I found an award winning parmesan cheese, called Copper Kettle from Costco this week. It’s amazing!! I highly recommend giving it a try if your local grocery store carries it! This recipe was super easy to make and is a great weeknight dinner recipe or also fabulous as a side dish.

Penne Pasta with Asparagus and Parmesan

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Vixen's Kitchen

Serves: 6

Ingredients

• 1 pound box mini penne pasta
• 4 garlic cloves
• Olive oil
• 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
• 3 Tbs. fresh lemon juice
• 2½ cups homemade chicken broth (Once again… please don’t use canned! If you don’t have homemade, use “better than bouillon” that’s in the jar)
• ½ cup fresh basil, julienned
• Fresh parmesan (lots of it!!)

Instructions

1. Peel the garlic and throw into a large pot of salted boiling water. Add your pasta and a drizzle of olive oil. Cook until the pasta is al dente. Strain and put the pasta in a large mixing bowl. Set aside. Take the cooked garlic and smash with a chef knife into a paste.
2. In a large sauté skillet, heat 1 Tbs. of olive oil. Add the smashed garlic, lemon juice, chicken stock and asparagus. Bring to a boil and cook until the asparagus is just tender, about 4-5 minutes. Pour the asparagus mixture over the cooked pasta. Stir in the basil. Serve with lots of fresh parmesan!!

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