Asparagus, Pea & Tomato Pasta Toss

This recipe is modified from one I saw of while watching the Food Network's Everyday Italian, Giada De Laurentis.

8 Ounces Penne Pasta (Ronzoni Smart Taste)
3 Tablespoons Extra Virgin Olive Oil
4 Cloves of Garlic, Minced
1 1/2 Pounds Asparagus, Cut in 1 Inch Pieces.
2 Cups Grape Tomatoes
1 Cup Frozen Sweat Peas, Thawed
1/2 Cup Chicken Broth (FF & Low Sodium)
1 Cup Parmesan Cheese (Reduced Fat)
2 Tablespoons Chopped Fresh Basil
Salt and Pepper

Cook Pasta according to the package directions. Reserve 1/2 cup of the pasta's cooking liquid.

Heat the oil in a large skillet. Add the garlic and cook until tender (about 1 minute). Add the asparagus, season with salt & pepper and cook until slightly soft (about 3 minutes). Add the tomatoes and peas, season with salt & pepper and cook another 2 minutes. Pour in chicken stock and bring to simmer. Cook mixture until tomatoes start to burst (about 3 minutes). Transfer mixture to a serving bowl.

Add the pasta and half the Parmesan cheese to the asparagus mixture and toss well. Add reserved pasta water, if needed to loosen the pasta. Garnish the dish with remaining Parmesan cheese and chopped basil.

Enjoy with a cold glass of chardonnay!

1 People Raise Their Wine Glasses to Me:

Anonymous said...

That looks soooo good!!

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