Ingredients Jump to Instructions ↓

  1. 8 ounces penne, bowtie or corkscrew pasta

  2. 1 pound purple asparagus

  3. 1 1/2 cups chicken or vegetable broth

  4. 1/2 cup light cream or half-and-half

  5. 1/4 cup grated Parmesan or Romano cheese

  6. 1/4 cup shredded Swiss or Jarlsburg cheese

  7. 2 teaspoons chopped fresh sage

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon ground black pepper

  10. 1 cup small pear or cherry tomatoes, halved

Instructions Jump to Ingredients ↑

  1. In a 3-quart saucepan, cook pasta according to package directions until tender. Drain well.

  2. Meanwhile, trim off bottom inch of asparagus spears. Cut asparagus into 1 inch lengths. In a 2-quart saucepan, combine chicken broth and asparagus; bring to a boil. Reduce heat and simmer for about 5 minutes, or until crisp-tender. Drain asparagus, reserving 1/2 cup of the broth.

  3. In same saucepan, combine reserved broth and light cream. Bring to a boil; reduce heat and simmer until reduced by half, stirring frequently. Stir in cheeses, sage, salt and pepper; stirring until cheese is melted; remove from heat. In pasta cooking pot, toss pasta with drained asparagus, tomatoes and cheese sauce until coated. Serve immediately.


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