Ingredients:
1 (16 ounce) packages penne pasta
1 bunch fresh asparagus ( about 1 pound)
2 tablespoons olive oil
1 red bell peppers, seeded and chopped ( about 3/4 cup)
1 tablespoon minced garlic
1 cup low sodium chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons chopped fresh basil
3/4 cup shredded parmesan cheese, divided
2 tablespoons butter
1 cup pecan halves, toasted and divided
freshly grated parmesan cheese
fresh ground pepper
Directions:
Prepare pasta according to package direction; rinse and drain.
Snap off tough ends of asparagus, and slice into 2-inch pieces.
Saute asparagus in hot oil in a large skillet over medium heat; 4 minutes.
Stir in red bell pepper and garlic; cook, stirring occasionally, for an additional 2 minutes.
Stir in chicken broth and bring to a boil.
Reduce heat, and simmer 2 minutes or until asparagus is crisp-tender.
Stir in salt and pepper.
Toss together pasta, asparagus mixture, basil, 1/2 cup cheese, butter and 1/2 cup pecans.
Sprinkle evenly with remaining 1/4 cup cheese and 1/2 cup pecans.
Garnish if desired.
Serves 6.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.