This is a very simple dish that is perfect for summer.
INGREDIENTS:
1 lb penne pasta ( I use spinach or beet pasta)
2 cloves garlic, minced
1 1/2 lb asparagus, trimmed and cut into 1-inch pieces
2 c cherry tomatoes, halved
3/4 c peas, thawed
1/2 c vegetable broth
2 tbsp basil leaves, chopped
DIRECTIONS:
- Bring a large pot of water to a boil and add the pasta. Cook until tender. About 10 minutes. Drain and set aside. Keep 1/2 cup pasta water.
- Over medium heat add a little plain water to the pan and add the asparagus and cook for about 3 minutes or until the asparagus is tender.
- Add the tomatoes and the peas. Cook for about 2 minutes.
- Add the vegetable broth and bring the mixture to a simmer. Cook until the tomatoes are tender. About 10 -12 minutes or until the tomatoes start to burst and the liquid is reduced by half.
- add the pasta to the mixture and toss to coat. Add the pasta water if the mixture is to dry. Check for seasoning and add salt and pepper if needed but not an option.
Pour into a serving bowl and serve.
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Thank you so much for stopping by. Let me tell you a little bit about me. I am a mom of two, a stepmom of 1, two wild and silly pups, and I have the best husband in the world. I also have a love of cooking and baking. I am always in the kitchen finding new recipes to try, recreating old family recipes, and reminiscing about the old ways. I am vintage at heart and love all things old and cast iron. I love spending time with the family and pups and just going where life takes us.
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