Roasted Asparagus-Pasta Toss
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 12 ounces penne rigate (about 4 cups)
- 1 tablespoon olive oil
- 1 dash fresh ground pepper, to taste
- 1 dash salt, to taste
- 1 lb thin asparagus spear, diagonally cut into 2 inch long pieces
- 1 cup chicken broth
- 1 tablespoon butter
- 2 teaspoons lemons, zest of
- 2 tablespoons fresh lemon juice
- 1⁄4 cup toasted pine nuts
- 2 tablespoons snipped fresh chives
- fresh ground pepper, for garnish (optional)
- crumbled feta cheese, for garnish (optional)
directions
- Preheat the oven to 400° F.
- Cook Penne in salted boiling water until al dente; drain and return to pot.
- While the penne is cooking, combine the oil, pepper, and salt in a medium bowl; Add the asparagus and toss.
- Place the asparagus in a single layer on a baking sheet; Roast in the preheated oven, tossing or stirring the asparagus several times, until it is tender and lightly browned, about 15 minutes: (If the asparagus is very thin, reduce the cooking time by several minutes and check often to prevent burning.).
- While the penne and asparagus are cooking, combine the chicken broth, butter, lemon zest, and lemon juice in a small saucepan over medium heat; Heat, stirring occasionally, until the butter is melted.
- Add the asparagus and pine nuts to the pasta and toss.
- Gently toss in the chicken broth mixture over medium heat just until heated through.
- Taste and adjust the seasoning.
- Toss in the chives just before serving.
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RECIPE SUBMITTED BY
Kikimony
New Orleans, LA