Recipe information
Yield
Makes about 4 cups
Ingredients
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
Pinch of dried crushed red pepper
1 pound asparagus, stalks cut into 1/2-inch lengths
4 tomatoes, peeled, seeded, chopped
1 cup chicken stock or canned low-salt chicken broth
1/4 cup thinly slices fresh basil
8 ounces penne pasta
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
1/4 cup finely chopped fresh basil
Preparation
Step 1
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.
Step 2
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Step 3
Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper.
Nutrition Per Serving
Per Serving: calories
264; total fat
8g; saturated fat
2g; cholesterol
7mg.
#### Nutritional analysis provided by Bon Appétit
