Indulge in a culinary journey with our exquisite Penne with Asparagus, a symphony of flavors that will tantalize your taste buds. This delectable pasta dish features succulent asparagus, roasted to perfection, tossed with al dente penne, and enveloped in a creamy, flavorful sauce. The addition of sun-dried tomatoes, Parmesan cheese, and a hint of lemon zest elevates this dish to a gourmet experience. Dive into the diverse world of Penne with Asparagus, where each recipe offers a unique twist on this classic combination. From the simplicity of a classic cream sauce to the vibrant flavors of a pesto-based sauce, there's a recipe here to suit every palate. Be it a quick weekday meal or an impressive dinner party entrée, Penne with Asparagus is guaranteed to impress. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that promises to leave you satisfied and craving more.
Check out the recipes below so you can choose the best recipe for yourself!
PENNE WITH ASPARAGUS AND PEPPERS
Steps:
- In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes.
- Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.
PENNE WITH CHICKEN AND ASPARAGUS
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
Provided by LAUREL B
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
- Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
- Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g
PASTA WITH ASPARAGUS
Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
PENNE WITH RICOTTA AND ASPARAGUS
Provided by Amanda Hesser
Categories dinner, weekday, pastas, main course
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Season with enough salt that the water tastes salty. Add the asparagus and cook until tender but still firm, about 4 minutes. Lift out the asparagus with tongs and transfer to an ice bath. Cut into 1/8 -inch slices, leaving tips intact.
- Bring the water back to a boil and add the penne.
- Meanwhile, rub a large serving bowl with the garlic. Add the ricotta, olive oil and 1/4 cup of the pasta cooking water; blend. When the pasta is done, drain it (reserving some water) and add it to the ricotta mixture. Top with the asparagus and half the Parmesan cheese, then fold everything together. Season to taste, adding some reserved pasta water if needed. Divide among 4 shallow bowls and sprinkle with remaining cheese.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 12 grams, Carbohydrate 94 grams, Fat 27 grams, Fiber 7 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 902 milligrams, Sugar 6 grams
PENNE WITH ASPARAGUS
Provided by Dawn Murray
Categories Cheese Pasta Tomato Side Vegetarian Quick & Easy Asparagus Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
- Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.
ASPARAGUS PENNE
Penne and delicious asparagus, highlighted with cherry (or grape) tomatoes. Plunk em' in, and just devour!
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
PENNE WITH SALMON AND ASPARAGUS
3 of my most favorite things! This meal comes together fairly quickly, yet is elegant enough to serve to company.
Provided by skat5762
Categories Penne
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepot, cook pasta as label directs and then drain.
- Meanwhile, in a 12-inch skillet, heat 2 teaspoons of oil over medium-high heat.
- Add asparagus, salt and pepper and cook until asparagus is almost tender-crisp, about 5 minutes.
- Add shallot and remaining 1 teaspoon oil; cook, stirring constantly, two minutes longer.
- Add wine; heat to boiling over high heat.
- Stir in broth and heat to boiling.
- Arrange salmon slices in skillet; cover and cook until just opaque throughout, 2- 3 minutes.
- Remove skillet from heat and stir in tarragon.
- In a warmed serving bowl, toss pasta with asparagus mixture.
SPRINGTIME PENNE
With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.
Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
PENNE WITH ASPARAGUS CARBONARA
This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand. The vegetable and the pasta shape don't matter much. And since you forgo the pork of a traditional carbonara, egg-friendly vegetarians will be happy.
Provided by Florence Fabricant
Categories dinner, lunch, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Snap off the ends of the asparagus. If the stalks are thick, peel the bottoms. Slant-cut the asparagus in 1-inch pieces. Heat 2 tablespoons oil in a large skillet. Add garlic and cook on medium-low until the garlic is fragrant. Add asparagus and stir-fry until al dente, about 5 minutes. Remove pan from heat.
- Bring a large pot of salted water to a boil. Add penne and cook until al dente. In a medium-size bowl, beat eggs enough to blend them. Gradually whisk 1/2 cup of the pasta water into the eggs. Drain pasta and add to skillet. Add remaining oil and toss with asparagus over low heat, just enough to combine and warm the ingredients. Season with salt and pepper. Remove pan from heat.
- Very slowly stir about half the egg mixture into the pasta and asparagus, mixing everything constantly. Don't worry if some of the egg scrambles a bit. Quickly stir the cheese into remaining eggs, pour over the ingredients in the skillet and mix. Fold in tarragon. Serve immediately.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 12 grams, Carbohydrate 60 grams, Fat 19 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 585 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Choose thin asparagus: Thicker asparagus can be tough and fibrous, so opt for thin asparagus spears for the best texture.
- Trim the asparagus properly: To trim asparagus, simply snap off the woody ends. You can also use a sharp knife to cut off the ends.
- Cook the asparagus quickly: Asparagus cooks quickly, so be careful not to overcook it. Overcooked asparagus will become mushy and lose its flavor.
- Use a flavorful cheese: The cheese you use in this recipe will add a lot of flavor, so choose a cheese that you love. Some good options include Parmesan, Asiago, and Pecorino Romano.
- Add some lemon zest: Lemon zest adds a bright, citrusy flavor to this dish. If you don't have any lemon zest, you can use lemon juice instead.
- Serve immediately: This dish is best served immediately after it is cooked. The asparagus will start to lose its texture and flavor if it sits for too long.
Conclusion:
This penne with asparagus is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The asparagus is cooked quickly and retains its鮮脆 texture, while the cheese and lemon zest add a lot of flavor. This dish is sure to please everyone at your table.
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