Saturday, July 26, 2014
Penne with Asparagus
This recipe was contrived one night when Mike and I thought we were going to go out to dinner, but after a very long day of working outdoors, we were too tired. So, since we had yet to go food shopping, we looked in the fridge and spotted some left over asparagus from a few days before. We also had mozzarella and of course pasta. It was delicious, light, and filling. I hope you will enjoy it as much as we did.
Ingredients for two people:
1/2 lb. asparagus - cut in bite size pieces
2 cups chicken broth
1/2 onion - chopped
3 tbs. olive oil
1/4 lb. penne (or a little more)
1 cup shredded muzzi
fresh chili pepper - diced
Boil asparagus in chicken broth till tender. Braise chopped onion in olive oil till translucent. Boil penne till al dente, drain and add to asparagus broth. Continue cooking till pasta is a little softer - add onion mixture. Place in serving bowl and then add diced chili pepper and shredded muzzi.