|One of my favorite Summer salads,yes I know not everyone is fond of asparagus,but this is one sald you would love to try.It's cheap,Delicious,and takes little time to make.|
It’s pretty light and leaves you feeling satisfied but not too full like a lot of pastas can.
1 box penne pasta
1 bunch fresh asparagus
2 tablespoons olive oil
1 red bell pepper, chopped (we used green, it was on sale)
1 garlic clove, mined
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup parmesan cheese
2 tablespoons butter
1 cup pecan halves (we left this out)
Prepare pasta according to package directions; rinse and drain (I forgot to rinse).
Snap off tough ends of asparagus, and cut into thirds. Saute asparagus in a hot oil in a large skillet over medium heat for 4 minutes. Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes. Stir in chicken broth. 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, parmesan cheese and pecans. Garnish with additional cheese and pecans, if desired.
Now, how easy was that? I just told DH I want to make this one more time before asparagus goes completely out of season.