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Penne With Purple Asparagus, Tomatoes & Sage

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    Source: www.allfood.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsB2, B3, B9, B12, E
    MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt

    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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