1-16 oz. penne pasta
1 bunch (1 lb) asparagus
2 T. olive oil
1 red bell pepper, chopped
1 T. minced garlic
1 cup low sodium chicken broth
1 t. salt
½ t. pepper
3 T. chopped, fresh basil
¾ cup shredded parmesan cheese, divided
2 T. butter
1 cup pecan halves, toasted and divided
Prepare pasta according to package directions. Rinse and drain. Snap off ends of asparagus and cut into 2 inch pieces.
Saute asparagus in hot oil in large skillet over medium for 4 minutes
Stir in red bell pepper and garlic; cook, stirring occasionally
Stir in chicken broth…..bring to a boil. Reduce heat and simmer 2 minutes or till asparagus is crisp tender.
Stir in salt and pepper.
Toss together pasta, asparagus mixture, basil, parmesan cheese, butter, and 1/3 cup of pecans.
Reserve some parmesan cheese and pecans for garnish.
Do not drain off chicken broth…..it will be absorbed.
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