Title: Asparagus with Penne
Categories: Pasta
Yield: 6 Servings

THE VEGETABLE COOKBOOK
1	lb	Asparagus; trimmed & peeled
1/2	c	Olive oil
3		Carrots; cut into julienne strips
6		Green onions; white & green portions, sliced diagonally
3	tb	Lemon juice
2	tb	Fresh parsley; chopped
1	tb	Fresh basil; chopped
1	lb	Penne; boiled and drained
1/2	ts	Salt
		Black pepper; freshly ground
2	tb	Pine nuts; (or slivered almonds)

"Penne, or quill shaped pasta, is lightly coated with olive oil and tossed with asparagus and thin carrot strips."

Boil, steam, or bake the asparagus until crisp-tender. Drain and transfer to absorbent paper. Pat the stalks dry and cut on the diagonal into 1" lengths.

Heat 3 tbsp of the oil in a lg. skillet. Add the carrots and green onions and toss to coat. Stir over med. heat until the onions are limp. Add the remaining oil, the lemon juice, parsley, and basil. Add the penne and toss to coat with oil. Season with salt and pepper. Scatter the asparagus and pine nuts over the mixture and toss to combine. Stir over low heat until warmed through, then serve.

Author - Judy Gorman

previous

next