Penne with Asparagus and Cherry Tomatoes

Penne with asparagus and cherry tomamtoes

I’ve never been a huge fan of heavy pasta dishes. Once in a while I will have fettuccine Alfredo or manicotti, but generally, I prefer something like butternut squash ravioli or this fusilli with asparagus, peas and arugula. I like pasta dishes light, with a little bit of cheese and a lot of veggies. This penne pasta dish is the perfect weeknight meal and has all the qualities of a perfect dish. I also found that it was a great way to use up a bunch of the cherry tomatoes and basil from my summer garden.

I will admit that the original recipe called for one egg to whisk together with the cheese to make a thicker sauce.  The last time I made this recipe, I wanted to try to lighten up the dish even more so I left it out and I think I like the resulting dish without the egg better.

Yields about 4 servings

Penne with Asparagus and Cherry Tomatoes
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Ingredients

  • 8 oz penne pasta
  • 1 tbsp. olive oil
  • 1 lb. asparagus, tough ends trimmed, and sliced on the bias into 1-2 inch lengths
  • 3 cloves garlic, minced
  • 1 pint cherry tomatoes, halved
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ cup parmesan cheese
  • ¼ cup fresh basil

Instructions

  1. Bring a large pot of water to a boil. Add pasta and cook according to the package directions until al dente.
  2. While the pasta is cooking, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus and sauté 4 minutes. Mix in garlic and sauté 30 seconds. Add tomatoes and cook until tomatoes are tender, about 6 minutes.
  3. When the pasta is finished cooking, drain and toss pasta with parmesan cheese, salt and pepper. Add tomato mixture and toss again. Garnish with basil and serve.
http://www.spoonfulofflavor.com/2013/07/15/penne-with-asparagus-and-cherry-tomatoes/

Source
adapted from Cooking Light