Penne With Carrots and Asparagus

Sam Jones/Quinn Brein


1 pound asparagus, trimmed and cut into pieces
4 tablespoons olive oil, divided
6 green onions, sliced diagonally
3 carrots, cut into julienne strips
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, for topping
Parmesan cheese, for topping


Boil or steam asparagus until crisp-tender. Drain and transfer to paper towels. Pat the stalks dry.

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


Serves 6

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