Penne with Asparagus
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 tablespoons (1/4 stick) butter
- 2 large garlic cloves, chopped
- 1/4 teaspoon dried crushed red pepper
- additional grated parmesan cheese
- Carbohydrate 88 g(29%)
- Cholesterol 25 mg(8%)
- Fat 18 g(28%)
- Fiber 12 g(48%)
- Protein 23 g(46%)
- Saturated Fat 7 g(37%)
- Sodium 437 mg(18%)
- Calories 593
Preparation 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. 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.
Preparation 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. 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.
