Tomato and Asparagus Penne Pasta
Tomato and Asparagus Penne Pasta
COOKING LABEL
Easy
Prep Time
10 Minutes
Cook Time
15 Minutes
Serves
4-6 Servings
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Full Product Description
Warm up your weeknights with this Tomato and Asparagus Penne Pasta featuring award-winning California olive oil from Pasolivo. This quick, easy, and delicious recipe combines penne pasta with asparagus, tomatoes, fresh basil, and Parmesan cheese to create a blissfully simple dish that's bursting with flavor.
Ingredients
- 1 pound pasta, penne or other cut pasta
- 2 tablespoons Pasolivo California Blend Extra Virgin Olive Oil
- 1 pound asparagus, trimmed and cut into 1-2 inch pieces
- 2 cups cherry tomatoes, sliced in half lengthwise
- 1-2 teaspoons (or to taste) Pasolivo Roasted Garlic Sea Salt
- 1-2 tablespoons basil, chiffonade or torn
- 1 cup chicken stock
- 1 cup grated parmesan cheese, divided
- 2 tablespoons Pasolivo California Blend Extra Virgin Olive Oil
Preparation
- Cook pasta al dente according to package directions in salted water. While pasta is cooking, heat a large skillet on medium-high and add asparagus and 2 tablespoons Pasolivo California Blend ExtraVirgin Olive Oil. Let sit in pan without moving until asparagus starts to brown, about 1-2 minutes.
- Shake pan and add tomatoes and 1-2 teaspoons Pasolivo Roasted Garlic Sea Salt, cook about 1-2 minutes shaking the pan when necessary to avoid burning.
- Add chicken stock and bring to a simmer. Turn off heat and add pasta, half the parmesan cheese and toss. Garnish with remaining parmesan, basil and 2 tablespoons Pasolivo California Blend Extra Virgin Olive Oil. Serve warm.
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