1 tablespoon kosher salt
12 ounces penne pasta, ziti and rigatoni also work well
4 tablespoons unsalted butter
1 pound asparagus, ends snapped off and stalks cut into 2" pieces
2 roasted yellow bell peppers, peeled and diced
2 roasted red bell peppers, peeled and diced
1 teaspoon minced garlic
1 1/2 cups low-sodium canned [...] stock
1 1/2 tablespoons minced, fresh thyme
2/3 cup grated Parmesan cheese
black pepper freshly ground
1. Bring 1 gallon water and 1 tablespoon kosher salt to a boil. Add the pasta and cook until just before it becomes al dente. Drain.
2. Meanwhile, melt 2 tablespoons butter in a 10" skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about 5 to 7 minutes. Add the peppers and garlic, and cook 1 minute more. Add the stock, bring to a boil, and lower the heat to medium.
3. Add the penne and thyme. Stir to combine the ingredients and simmer until the pasta is al dente, about 5 to 7 minutes. Stir in half of the cheese and the remaining 2 tablespoons of butter. Adjust the salt and pepper to taste.
4. Transfer to a warm bowl, sprinkle with the remaining cheese and serve.
This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes
Michael Romano's Penne with Asparagus and Red Peppers Recipe by FoodFit