Name: Penne with Asparagus
Yield: Serves 4
Ingredients: 2 tablespoons (1/4 stick) butter; 2 tablespoons olive oil; 1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces; 2 1/2 cups chopped onions; 2 large garlic cloves, chopped; 1 28-ounce can Italian-style tomatoes; 2 teaspoons dried oregano; 1/4 teaspoon dried crushed red pepper; 3/4 pound penne, freshly cooked; 1/2 cup grated Parmesan cheese; Additional grated Parmesan cheese

Crusty bread and a salad complete the meal.

Recipe information

Yield
Serves 4

Ingredients

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

1 1/2 pounds asparagus, ends trimmed, cut into 1 1/2-inch pieces

2 1/2 cups chopped onions

2 large garlic cloves, chopped

1 28-ounce can Italian-style tomatoes

2 teaspoons dried oregano

1/4 teaspoon dried crushed red pepper

3/4 pound penne, freshly cooked

1/2 cup grated Parmesan cheese

Additional grated Parmesan cheese

Preparation

Step 1
Melt butter with oil in heavy large Dutch oven over medium-high heat. Add asparagus and sauté 3 minutes. Using slotted spoon, transfer asparagus to bowl. Add onions and garlic to Dutch oven. Sauté until light golden, about 10 minutes. Add tomatoes with their juices, oregano and crushed red pepper. Bring sauce to boil. Reduce heat to medium and simmer until sauce thickens slightly, breaking up tomatoes with back of spoon and stirring occasionally, about 15 minutes.
Step 2
Return asparagus to sauce. Cook until asparagus is crisp-tender, about 3 minutes. Add penne and 1/2 cup cheese. Toss to combine. Season with salt and pepper. Transfer pasta to large bowl. Serve, passing additional cheese separately.

TagsPasta Penne Italian European Asparagus Vegetable Onion Root Vegetable Canned Tomato Tomato Parmesan Cheese Dairy Side Dinner Nut Free Vegetarian Quick Easy Weeknight Meals Saute Dutch Oven Spring Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes