Penne with Asparagus and Cherry Tomatoes (Spring)

Name: Penne with Asparagus and Cherry Tomatoes (Spring)
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams thin asparagus, trimmed and cut into 1-inch pieces; 255 grams cups (about cherry tomatoes; 2 Tbsps chopped fresh basil leaves; 237 milliliters shelled fresh peas; 2 garlic cloves, minced; 118 milliliters low-sodium chicken stock; 3 Tbsps olive oil; 237 milliliters grated Parmesan; 227 grams penne pasta; 6 servings Salt and freshly ground black pepper

Penne with Asparagus and Cherry Tomatoes (Spring) might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 16g of protein, 12g of fat, and a total of 322 calories. It is perfect for Spring. Head to the store and pick up olive oil, parmesan, salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

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Pasta

Drain the pasta, reserving about 1/2 cup of the pasta water.

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Water

Pasta

In a large saute pan, heat the oil over medium-high heat.

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Cooking Oil

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Frying Pan

Add the garlic and cook until fragrant, about 1 minute.

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Garlic

Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft.

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Salt And Pepper

Asparagus

Add the cherry tomatoes and peas. Cook for 2 minutes.

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Cherry Tomato

Peas

Pour the chicken 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.

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Stock