Penne, Asparagus, & Pecorino Pasta, or PAP pasta as I like to call it, is an awesome spring/summer pasta dish. It's super light, easy, healthy, and low in calories. You can also add chicken if you would like. D, the girls, and I devoured it. I served it with a side salad, Trader Joe's crescent rolls, and a glass of white wine for the adults!!
Penne, Asparagus, & Pecorino
total time 30 min
8 oz uncooked whole wheat penne pasta
kosher salt & fresh ground pepper
2 tbsp olive oil
1 lb asparagus, cut into 1 inch pieces
1 cup low-sodium chicken broth (or veggie broth for Vegetarian friends)
1 tbsp lemon zest
1 clove minced garlic
1/4 cup grated pecorino romano cheese (parmesan cheese can be substituted)
2 tbsp shaved pecorino romano cheese for topping
Cook pasta in salted boiling water according to directions on package. Drain.
Heat, over medium heat, a large skillet. Add oil to pan and coat. Add asparagus to pan, cook until crisp & bright green, stirring occasionally, remove from pan & keep warm. Add broth, lemon, and garlic to pan. Cook until liquid reduces to 1/2 cup. Return asparagus to pan, stir. Add cooked penne, grated cheese, salt & pepper; toss well. Serve PAP pasta in shallow bowls, topped with shaved cheese. Enjoy!!
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