Simple Spring (or Summer!) Pasta

By Amanda Haas
Photo by Jim Bathie
Photo by Jim Bathie

Spring Pasta With Asparagus and Grape Tomatoes

Cook Time17 minutes
YieldServes 6

Amanda Haas

INGREDIENTS

    • 8 ounces uncooked penne pasta
    • 1 tablespoon olive oil, divided
    • 1 cup chopped onion
    • 2 cups (1/2-inch) sliced asparagus
    • 1 teaspoon grated lemon rind
    • 2 tablespoons fresh lemon juice, divided
    • 2 cups grape tomatoes, halved
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 9 tablespoons (2.25 ounces) grated fresh parmigiano-reggiano cheese
    • 6 tablespoons chopped fresh basil or small basil leaves (optional)

    INSTRUCTIONS

    1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid; return pasta to pan.

    2. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion; sauté 3 minutes. Add asparagus, lemon rind, and 1 tablespoon lemon juice; sauté 2 minutes. Stir in tomatoes; sauté 1 minute or just until tomatoes begin to soften. Add reserved cooking liquid, tomato mixture, remaining 2 teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to pasta. Toss well. Spoon pasta mixture into bowls, and sprinkle with cheese. Garnish with fresh basil, if desired.

    Notes

    When stuck in a rut with pasta and basic tomato sauce, turn to veggies. Sautéed in a little olive oil with lemon juice, this combination is great as a "sauce" on its own. It's a wonderful way to enjoy the flavors of Spring and get some color into your family's diet. Make it a gluten-free option by using gluten-free pasta.