Penne with asparagus & red peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 1 | pounds | Asparagus -- cut into 2\" pieces |
| 2 | Yellow bell pepper -- char, peel & dice | |
| 2 | Red bell pepper -- char, peel & dice | |
| 1 | teaspoon | Garlic -- minced |
| 1½ | cup | Chicken broth |
| 1 | tablespoon | Kosher salt |
| 1 | teaspoon | Kosher salt |
| ¾ | pounds | Penne |
| 1½ | tablespoon | Fresh thyme -- minced |
| ⅔ | cup | Parmigiano reggiano |
| ⅛ | teaspoon | Black pepper |
Directions
In a 10" skillet over medium heat, melt 2 tbsp of the butter. Add the asparagus and cook, stirring, until tender and lightly browned, 5 to 7 minutes. Stir in the peppers and garlic and toss to heat through, 1 minute. Add the chicken broth, bring to a boil and set aside. Bring 1 gallon of water to a boil and add 1 tbsp kosher salt. Add the pasta, cook to just before it reaches al dente, and drain. Return the skillet to medium heat and add the penne and fresh thyme. Stir to combine the ingredients and simmer 5 to 7 minutes, or until the pasta is al dente. Stir in half the parmigiano and the remaining butter, salt and pepper. Transfer to a warm bowl, sprinkle with the remaining cheese and serve.
Recipe By : Union Square Cafe Cookbook From: Meg Antczak Date: 10-15-95 (21:49) (159) Fido: Cooking