Asparagus with Penne


1 pound asparagus, trimmed and peeled
1/2 cup olive oil, divided
3 carrots, cut into julienne strips
6 green onions, white and green portion, sliced diagonally
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 pound penne, prepared according to package directions
1/2 teaspoon salt
freshly ground black pepper
2 tablespoons pine nuts or slivered almonds


Boil, steam, or bake the asparagus until crisp-tender. Drain and transfer to paper towels. Pat the stalks dry and cut on the diagonal into 1-inch lengths.

Heat 3 tablespoons of the oil in a large skillet. Add the carrots and green onions and toss to coat. Stir over medium heat until the onions are limp. Add the remaining oil, lemon juice, parsley, and basil. Add penne and toss to coat with oil. Season with salt and pepper. Scatter the asparagus and pine nuts over the mixture and toss to combine. Stir over low heat until warmed through, then serve.


Serves 6



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