Penne with Asparagus and Lemon

Asparagus and penne pasta make a lovely spring-like combo of green on white. Cut the asparagus the same length as the penne for the best appearance and flavor. In Italy, this would be served as a first course. However, if you want to make the dish more a substantial entrée, poached or roasted chicken would be a good protein addition. If the latter route is your choice, sipping a glass of Gruet Brut Rosé would entertain the palate and refresh the senses between each bite.

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Penne with Asparagus and Lemon

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• Author: Cheryl Alters Jamison
• Yield: Serves 4

Print Recipe

Description

Add some extra nutrients to your delicious pasta dish.

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Ingredients

Scale 1x2x3x

• 12 oz dry penne rigate, mostaccioli, or other short cut pasta tubes
• 1/3 cup olive oil
• 12 oz asparagus, preferably medium-thick spears, trimmed of woody stems
• ½ oz dried morel mushrooms, soaked in hot water
• 2 garlic cloves, sliced thin
• ½ tsp red chile flakes
• 1 cup low-sodium chicken stock, reduced by one half
• 2 medium lemons, 1 zested, both halved
• 2 tbsp unsalted butter
• 2 oz freshly grated Pecorino Romano plus additional for garnish
• Kosher salt, optional

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Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain the pasta, reserving 1 cup of pasta water.
2. While the pasta cooks, slice the asparagus into 1½- to 2-inch lengths, on the diagonal. Warm the oil in a medium saucepan over medium heat. Add the asparagus, mushrooms, and garlic and sauté for about 5 minutes, until the asparagus is just tender and bright green.
3. Add the drained pasta to the asparagus and toss together. Stir in the stock and continue cooking until the liquid reduces by about half. If it gets too dry, add a bit of the reserved pasta water. Squeeze in the juice of the lemons and add the lemon zest too. Add the butter and stir it in until melted. Add the Pecorino and season with salt, if needed.
4. Serve in pasta bowls with additional pecorino cheese grated over the top.

Recipes and Story by Cheryl Alters Jamison 
Styling by Keith Recker 
Preparation by Jackie Page 
Photography by Dave Bryce

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