2 tablespoons olive oil
4 garlic cloves, minced
Pinch of dried red pepper
1 pound asparagus, cleaned and stalks cut into 1/2-inch pieces
4 tomatoes, peeled, seeded and chopped
1 cup chicken stock or canned low-salt chicken broth
1/4 cup thinly sliced basil
8 ounces penne pasta
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup finely chopped basil
Salt and pepper to taste

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, chicken stock and 1/4 cup sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper and remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until al dente´, or 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. Serve hot.

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