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    You are in: Home / Recipes / Penne Pasta With Asparagus Sauce Recipe
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    Penne Pasta With Asparagus Sauce

    Penne Pasta With Asparagus Sauce. Photo by jrusk

    1/1 Photo of Penne Pasta With Asparagus Sauce

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    polly salama's Note:

    This is an absolutely fabulous pasta side dish I created to go along with my scallops in white wine sauce. It really highlights the scallops. Hope you enjoy!!

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    Units: US | Metric


    1. 1
      Cut the asparagus into one inch pieces; reserving the tips.
    2. 2
      Cook asparagus in 5 quarts of water until very tender 6-8 minutes.
    3. 3
      Reserve the water by using a slotted spoon to remove the asparagus to a colander.
    4. 4
      Put the drained asparagus in a food processor.
    5. 5
      Cook the tips for 3-5 minutes until just tender.
    6. 6
      Remove from water with slotted spoon, reserving the water.
    7. 7
      Puree the stems with the lemon zest and oil and 1/2 cup of the asparagus water.
    8. 8
      Cook the pasta in the asparagus water to your liking.
    9. 9
      Drain the pasta saving 2 cups of the water.
    10. 10
      Combine the pasta, asparagus sauce and add asparagus water if the sauce is too thick- a little at a time.
    11. 11
      Stir in tips and grated cheese.
    12. 12
      Stir until cheese is melted.
    13. 13
      Serve with a light dusting of chopped parsley.

    Ratings & Reviews:

    • on February 15, 2012

      I made this with your scallops recipe, and they complimented each other nicely. I do agree with the other posters that it could use garlic though, so I will add it next time. Used vegan parm but otherwise made as directed. I really like not throwing half of my asparagus away, and this will be a great thing to make when you find fat asparagus super cheap.

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    • on June 21, 2010


      I think this is a completely genius idea. I always feel guilty throwing out the asparagus stems because they're too tough to eat. It seems like such a waste! Making this creamy sauce from the pureed vegetable is such a great trick. I did make one change. I thought it could use a little garlic. Before I added the olive oil to the food processor, I heated it up with two cloves of chopped garlic. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2009


      This was delicious. I love green veggies as pasta sauce/pesto. I added garlic and salt and pepper. Personal pref but for us it would have been a little flat without it. This would be best served with seafood or a light chicken dish. Trying to use up food in fridge and had this with meatloaf. I had a feeling the meatloaf would overpower it (and I was right) so we just ate the bowl of pasta first then the meatloaf. I'll make this again and I'd like to serve it with lemon chicken!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Penne Pasta With Asparagus Sauce

    Serving Size: 1 (264 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 619.8
    Calories from Fat 190
    Total Fat 21.2 g
    Saturated Fat 5.5 g
    Cholesterol 13.5 mg
    Sodium 211.7 mg
    Total Carbohydrate 96.6 g
    Dietary Fiber 14.9 g
    Sugars 2.1 g
    Protein 15.2 g

    The following items or measurements are not included:

    lemons, zest of

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