Tuscan Asparagus Penne
Weeknight pasta gets a Good-to-Gourmet glow-up with tender asparagus, browned mushrooms and a clean, savory Tuscan finish. The sauce is not heavy—it is a glossy toss of Chef’s Blend Olive Oil, Tomato Basil Balsamic and starchy pasta water that clings to every ridge of penne.
Ingredients
Method
- Cook the penne in well-salted water until just shy of al dente. Scoop out the pasta water before draining; that cloudy water is what makes the sauce turn glossy.
- Warm Chef’s Blend Olive Oil in a wide skillet. Brown the mushrooms until they have real color, then add asparagus and cook until crisp-tender. Stir in Tuscan Gourmet Garlic for the final minute.
- Add broth and Tomato Basil Balsamic, scraping up every savory bit from the pan. Toss in the pasta, Parmesan and enough pasta water to create a silky coating. Finish with basil, black pepper and more Parmesan.
Notes
Time: 30 min
Kitchen tip: For a heartier dinner, fold in shredded rotisserie chicken right before the pasta hits the skillet.
