Recipe Archives->Pasta->Penne Asparagus 02

Penne with Asparagus and Red Peppers
Serves: 4

1 tablespoon kosher salt
12 ounces penne pasta, ziti and rigatoni also work well
4 tablespoons unsalted butter
1 pound asparagus, ends snapped off and stalks cut into 2" pieces
2 roasted yellow bell peppers, peeled and diced
2 roasted red bell peppers, peeled and diced
1 teaspoon minced garlic
1 1/2 cups low-sodium canned chicken stock
1 1/2 tablespoons minced, fresh thyme
2/3 cup grated Parmesan cheese
black pepper freshly ground

Bring 1 gallon water and 1 tablespoon kosher salt to a boil. Add
the pasta and cook until just before it becomes al dente. Drain.
Meanwhile, melt 2 tablespoons butter in a 10" skillet over medium
heat. Add the asparagus and cook, stirring occasionally, until
tender and lightly browned, about 5 to 7 minutes. Add the peppers
and garlic, and cook 1 minute more. Add the stock, bring to a boil,
and lower the heat to medium.

Add the penne and thyme. Stir to combine the ingredients and simmer
until the pasta is al dente, about 5 to 7 minutes. Stir in half of
the cheese and the remaining 2 tablespoons of butter. Adjust the
salt and pepper to taste.  Transfer to a warm bowl, sprinkle with
the remaining cheese and serve.

Printable version: penne-asparagus02.txt.