SEPTEMBER 1997
Recipe of the month

Penne with Asparagus and Basil

2 T extra-virgin olive oil
4 garlic cloves, minced
pinch of dried crushed red pepper
1 pound asparagus, stalks cut into ½  inch lengths
4 tomatoes, peeled, seeded, chopped
1 C chicken stock or canned low-salt chicken broth
¼  C thinly sliced fresh basil
8 oz penne pasta
2/3 C freshly grated Parmesan cheese
¼  C chopped fresh Italian parsley
¼  C chopped fresh basil

Heat oil in heavy large skillet over medium-high heat. Add garlic and red pepper; sauté  until garlic is golden, about 2 minutes. Add asparagus, tomatoes, stock and ¼ C sliced basil. Cook until asparagus is crisp-tender, about 8 minutes. Season with salt and pepper. Remove from heat.

Boil pasta until tender but firm to bite (al dente). Drain and transfer to large bowl.

Pour sauce over pasta. Add cheese, parsley and remaining fresh basil. Toss to coat. Season with salt and pepper. Serves 6

Nutritional Info:
CALORIES 264 (36% from fat); PROTEIN 24.8g; FAT 8g (sat 2g);CHOL 7mg

Source: Bon Appétit Magazine September 1997


Back to recipes

Suz's home page