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Penne with Asparagus and Basil


  • 2 Tbsp. extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1 pound asparagus, stalks cut into 1-inch lengths
  • 4 tomatoes, peeled, seeded, chopped
  • Ad

  • 1 cup chicken stock or canned low-salt chicken broth
  • 1/4 cup thinly sliced fresh basil
  • 8 ounces penne pasta
  • 2/3 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup finely chopped fresh basil


Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.

Pour sauce over pasta. Add cheese, parsley and 1/4 cup chopped basil. Toss to coat. Season with salt and pepper. Serves 6.

By Connie from Cotter, AR

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August 30, 20170 found this helpful

I do not see red peppers on the ingredient list. But in the directions you mention red peppers. I am wondering if you mean red pepper flakes or maybe chopped red peppers?

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