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Penne with Roasted Asparagus

by on March 9, 2012 · 10 comments

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.

penne pasta

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.

5.0 from 1 reviews
Penne with Roasted Asparagus
 
Prep time
Cook time
Total time
 
An easy pasta dish made with fresh asparagus
Author:
Recipe type: Entrees
Serves: 2
Ingredients
  • 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

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Published on March 9, 2012

{ 10 comments… read them below or add one }

Tara @ Chip Chip Hooray March 9, 2012 at 9:59 am

Ooh, I love this as a simple and savory weeknight dinner. Thanks!

Louise March 9, 2012 at 10:27 am

I’m sure I’d love this as I love roasted asparagus on it’s own. I bake it whole on a tray like you did with just the oil, then season it with lemon pepper before serving. Easy, healthy vegetable.

Darlene March 9, 2012 at 10:38 am

Great meatless meal for Fridays during Lent!

Kathy March 9, 2012 at 12:12 pm

That’s a pretty good phone photo. Mine never turn out that well.

Carole Resnick March 9, 2012 at 1:36 pm

Boy, does this look good!!! I’ll buy some asperagus when I am at the market and make next week

Katrina March 9, 2012 at 1:42 pm

Mmm, looks good. Love asparagus!

karen March 9, 2012 at 4:06 pm

That’s exactly the type of dinner I make about once a week.
With asparagus I usually add goat cheese – really good!

Kathie March 11, 2012 at 11:25 am

wonderful recipe! I just pinned this to pinterest and within 3 hours 18 people (that I don’t know) pinned it to their boards…smart people!

Anna March 11, 2012 at 11:46 am

Thanks for the pin, Kathie!

Kathie March 18, 2012 at 7:41 am

You are so welcome! Your recipes or the ones you find and tweak, both dessert and entrees, are off the charts! Please keep sharing entrees too!! So many family and friends have tried the penne and asparagus and LOVED it!

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