Penne Pasta with Asparagus and Cherry Tomatoes
Author: Maureen Shaw
Recipe type: Pasta
Cuisine: Italian
Serves: 4
- 225 grams /8 ounces penne pasta (or elbow or anything else you like)
- 4 tablespoons good olive oil
- ½ onion sliced lengthwise (optional)
- 2 cloves garlic
- 1 bunch asparagus, trimmed and cut into bite sized pieces
- 1 cup cherry tomatoes, sliced
- 1 cup roasted pumpkin (or any leftover vegetable you might have - even frozen peas would be good)
- salt and pepper
- ½ cup Parmesan either grated or shaved
- 2 tablespoons fresh basil (if you have it, it's fine without)
- Fill a large pot with water and bring to the boil. Add the pasta and cook for 8-10 minutes until it's cooked al dente. Stir occasionally.
- In a skillet, heat the olive oil over medium-low and add the garlic and onion and cook for 2-3 minutes until soft but no color.
- Raise the heat to medium and add the cherry tomatoes and the asparagus and cook for 3 minutes. (If you're using frozen peas, add now)
- Add the leftover vegetables and toss just to warm.
- Add the drained pasta and toss lightly
- Pour into a bowl and top with parmesan and serve with some crusty garlic bread.
Recipe by Orgasmic Chef at https://orgasmicchef.com/penne-pasta-with-asparagus/
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