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–+ servings
Tuscan Asparagus Penne

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.
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Total Time 30 minutes
Servings: 4 servings
Course: Pasta & Sides
Ingredients Method Notes

Ingredients
  

Method
 

  1. 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.
  2. 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.
  3. 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.

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