Springtimepenne Recipes
SPRINGTIME PENNE
With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with Penne, but you can also try it with Mostaccioli or another type of pasta.
Provided by Kimberly Grell
Categories Pasta
Time 35m
Number Of Ingredients 8
Steps:
- 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender.
- 2. Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. Serve immediately.
- 3. *TIP*: A slice of angel food cake topped with fresh strawberries or other fruit makes a perfect finish to this entree. Don't forget a dollop of whipped cream!
PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
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- Bring a large pot of lightly salted water to a boil. Add the penne pasta and boil according to package directions. Add the asparagus to the pasta and boiling water for the last 3 minutes of cooking. Drain the penne and asparagus.
- While the pasta is boiling, lightly season the chicken breasts on each side with salt and pepper. Grill the chicken (alternately you can broil in the oven or saute in a skillet with 1 tablespoon olive oil) until cooked through, about 4-6 minutes per side, depending on the thickness of the chicken. Remove the chicken to a plate and let it rest for 5 minutes before slicing into strips.
- In a 10 or 12-inch skillet (if you used a skillet for the chicken, wipe it out quickly and use it here), melt 1 tablespoon butter over medium heat and add the shallots and garlic. Saute, stirring often, for 2-3 minutes, until the shallot is soft. Stir in the chicken broth and simmer the mixture until it has reduced to about 1 1/2 cups, anywhere from 6-12 minutes. Reduce the heat to low and add the remaining butter, a few cubes at a time, swirling the pan to melt before adding more. Stir in the lemon juice, chives and parsley. Season the sauce to taste with salt and pepper.
- Transfer the pasta and asparagus to a large bowl or pot. Add the tomatoes, artichokes and olives. Pour the sauce over the top and toss to coat. Serve the pasta with slices of grilled chicken and shaved Parmigiano-Reggiano cheese.
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