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penne pasta with roasted asparagus

(3)
eatygourmet avatar
Blue Ribbon Recipe by
Lynnda Cloutier
@eatygourmet
Mission Viejo, CA

This light and flavorful pasta dish is a great choice when fresh asparagus is in season. When I made my asparagus for this dish I only had blood orange olive oil. It was amazing! You can sprinkle the finished dish with pine nuts or almonds if you like.

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Blue Ribbon Recipe

You can enjoy this penne with roasted asparagus as a side dish or spring dinner. Besides sprinkling with pine nuts or almonds, you could also add grilled chicken. Roasting the asparagus brings out its savory flavor and helps to keep it still slightly crunchy. The roasted asparagus and penne pasta is tossed in lemon juice, chicken stock, and Parmesan cheese to create a lovely light sauce. Simple and delicious.

— The Test Kitchen @kitchencrew
(3)
yield 4 serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For penne pasta with roasted asparagus

  • 2 lb
    fresh asparagus
  • 3 tsp
    olive oil, divided
  • salt and pepper
  • 8 oz
    penne pasta
  • 3/4 c
    low sodium chicken stock
  • 2 Tbsp
    fresh lemon juice
  • 1 oz
    fresh Parmesan, grated
  • 2 Tbsp
    fresh parsley, chopped
  • coarse grind pepper

How To Make penne pasta with roasted asparagus

  • Snap off the woody bottoms of the asparagus and discard.
    1
    Preheat oven to 400 degrees F. Snap off the woody bottoms of the asparagus and discard.
  • Cut into diagonal pieces; about 3 per stalk.
    2
    Cut into diagonal pieces; about 3 per stalk.
  • Toss asparagus with 1 1/2 tsp oil.
    3
    Toss asparagus with 1 1/2 tsp oil.
  • Add salt and pepper to taste.
    4
    Add salt and pepper to taste.
  • Put on a baking sheet in a single layer.
    5
    Put on a baking sheet in a single layer.
  • Roast in a 400 degree oven.
    6
    Roast in a 400 degree oven tossing asparagus several times until browned; about 15 minutes. Less time if pencil-thin stalks. Remove from pan and set aside.
  • Cook pasta in a large pot of salted boiling water.
    7
    Meanwhile, cook pasta in a large pot of salted boiling water until al dente. Drain.
  • Transfer pasta to a large saute pan. Add chicken stock and lemon juice.
    8
    Transfer pasta to a large saute pan. Add chicken stock and lemon juice. Cook over high heat until the liquid is almost completely absorbed; about 5 minutes.
  • Add remaining olive oil, cheese, and asparagus.
    9
    Add remaining olive oil, cheese, and asparagus. Salt to taste. Cook and toss until mixed.
  • Stir in parsley.
    10
    Stir in parsley.
  • Serve at once sprinkled with coarse grind pepper.
    11
    Serve at once sprinkled with coarse grind pepper.
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