Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Penne with Asparagus and Cherry Tomatoes

on 2012 February 21

This dish has become a staple in our home.  A delicious way to use asparagus!


  • 8 ounces penne pasta
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 2 cups (about 9 ounces) cherry tomatoes
  • 1/2 cup vegetable broth
  • 1 cup grated Parmesan
  • 2 tablespoons chopped fresh basil leaves, or 1 tablespoon dried basil


Bring a large pot of salted water to a boil, and cook pasta until al dente, according to package directions.  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, pepper, and basil, and cook for 3 minutes until slightly soft.  Add the cherry tomatoes and cook for 2 more minutes.  Pour the broth 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 the Parmesan.  Toss well, adding reserved pasta water, if needed, to loosen the pasta.

From Penne with Asparagus and Cherry Tomatoes by Giada De Laurentiis.


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