Last week, I was the perfect patient and followed Dr's orders to rest! During that time, Food Network was on pretty much constantly. One show I caught was Giada's Everyday Italian show. It was A Pasta for all Seasons....and two of her dishes in particular really appealed to me. So much so, that I made sure to have ingredients here to try one of them this weekend! Another show that has had some really yummy food is Guy's Big Bite. I have bookmarked a few of his recipes I want to try also!
I love dishes that call for fresh vegetables and incorporating it with pasta. Whats so great about this kind of recipe is that you can also include a protein like shrimp or chicken in this dish also (for those out there who, like Grumpy, think you can't have a main meal without some kind of meat!)
I made a couple different changes to the recipe. Instead of chicken broth, I used better than bouillon vegetable broth. Then, instead of Parmesan cheese, I used grated asiago cheese (freshly grated) as that was what I had on hand. I had the basil, but in my hunger I forgot to add it. (rolling my eyes here). lol Yeah, my appetite has started to come back. But at least I'm wanting fresh and healthy foods right now. ;o)
Penne with Asparagus and Cherry Tomatoes
Recipe courtesy Giada De Laurentiis, 2008
Ingredients
8 ounces penne pasta
3 tablespoons olive oil
2 garlic cloves, minced
1- ½ pounds thin asparagus, trimmed and cut into 1-inch pieces
Salt and freshly ground black pepper
2 cups (about 9 ounces) cherry tomatoes
1 cup shelled fresh peas
½ cup low-sodium chicken stock
1 cup grated Parmesan
2 tablespoons chopped fresh basil leaves
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about ½ cup of the pasta water.
In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and ½ of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
gabi@mamaliga.com says
Me craves pasta ALL THE TIME!
And now you made it worst! 🙂
Lovely colors!
gabi@mamaliga.com
Robin Sue says
Yes I am always craving pasta! This recipe looks so healthy and perfect for spring!
Lori says
Made some pasta primavera- thanks for the inspiration. I linked to you.
Elyse says
Mmm, looks delicious! Food network is so dangerous. I can feel my stomach start to growl when I watch! In fact, I can hear my stomach starting to growl looking at your yummy pics!
Tangled Noodle says
This dish is just bursting with color and healthy goodness!
The Hungry Mouse says
Oh, yes please!
+Jessie
Pam says
This is my favorite kind of pasta. Simple, colorful and full of great flavor.
Cristine says
It looks SO yummy, Shelby! Bookmarking this for my next menu. YUM!
Lynda says
This looks so fresh and delious! I'm looking for more healthy dishes like this to try.
Glad you are feeling better.
Bunny says
Your salad looks so fresh and gorgous Shelby! The color just pops in it! I absolutely love Giada and Guy!!
Lori says
That looks so delicious. Kind of a pasta primavera- Hah! Spring is hard to imagine with a snow storm on the way for us here in NY.
Beautiful job- I just want to take a bite!
JyLnC says
I became a fan of the Food Network while I was healing from my surgeries. I love Guy...especially his Diners, Drive-Ins, and Dives show. I'm glad you're feeling better.