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"Those who forget the pasta are condemned to reheat it."--Unknown

Roasted Asparagus - Pasta Toss Recipe

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This recipe for Roasted Asparagus - Pasta Toss is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz penne rigate (4 cups)
1 tbsp olive oil
1 dash ground pepper (fresh ground pepper to taste)
1 dash salt (taste)
1 lb asparagus (thin, spear diagonally cut into 2 inch long pieces)
1 cup chicken broth
1 tbsp butter
2 tsp lemons (zest)
2 tbsp fresh lemon juice
1/4 cup pine nuts (toasted)
2 tbsp chives (snipped fresh)
ground pepper (fresh ground pepper for garnish optional)
feta cheese (crumbled feta cheese for garnish optional)
Directions:
Directions:
1 Preheat the oven to 400° F.
2 Cook Penne in salted boiling water until al dente; drain and return to pot.
3 While the penne is cooking, combine the oil, pepper, and salt in a medium bowl; Add the asparagus and toss.
4 Place the asparagus in a single layer on a baking sheet; Roast in the preheated oven, tossing or stirring the asparagus several times, until it is tender and lightly browned, about 15 minutes: (If the asparagus is very thin, reduce the cooking time by several minutes and check often to prevent burning.).
5 While the penne and asparagus are cooking, combine the chicken broth, butter, lemon zest, and lemon juice in a small saucepan over medium heat; Heat, stirring occasionally, until the butter is melted.
6 Add the asparagus and pine nuts to the pasta and toss.
7 Gently toss in the chicken broth mixture over medium heat just until heated through.
8 Taste and adjust the seasoning.
9 Toss in the chives just before serving.

 

 

 

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