Name: Penne with Asparagus and Lemon
Ingredients: 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

Description

Add some extra nutrients to your delicious pasta dish.

Ingredients

Scale

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

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.
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.
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.
Serve in pasta bowls with additional pecorino cheese grated over the top.