I’ll post a dessert later, but I couldn’t resist sharing this pasta recipe. It’s healthy, perfect for spring, and looks quite pretty on the plate; though I do apologize for this picture. I’m not used to taking photos of food as a I cook it (with baking it’s more leisurely paced, with cooking I have to serve it hot), so this photo is just something I shot with my phone.
Anyhow, last night was my first time making this, but it’s open to all kinds of improvisation and I suppose next time I’ll be adding wine, swapping out vegetables and using different herbs. Or maybe not. This was really good as written.
- 1 pound thin asparagus
- 4 teaspoons of good extra virgin olive oil
- salt and pepper
- 7 ounces of penne pasta
- 3/4 cup low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 2-3 tablespoons grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- freshly ground pepper
- Snap off the woody ends of the asparagus and cut each on the diagonal into 3 smaller pieces. Toss asparagus with 2 teaspoons of the oil, salt and pepper. Lay it on a tray and bake at 400 for 8 to 10 minutes or just until tender.
- Meanwhile, cook penne in a large pot of salted boiling water. Drain. In a large (12 inch works well) sauté pan, bring the chicken broth and lemon juice to a simmer. Add the drained pasta and simmer on low for about 5 minutes or until broth is absorbed. Toss in the remaining olive oil, roasted asparagus, parmesan cheese and freshly ground pepper.
- Adapted from California Treasures by the Junior League of Fresno