1 pound asparagus
1 pound penne
3 tablespoons olive oil
5 cloves garlic, minced
1/4 cup balsamic vinegar
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup Parmesan cheese, grated
Cut asparagus on the diagonal into the same lengths as the penne, discarding the tough bottom sections.
In a large pasta pot, bring 4 quarts of salted water to a rapid boil. Add the penne and cook 8 minutes. Add the asparagus and continue to cook until penne and asparagus are tender but still firm, 2 to 4 minutes; drain.
Add oil and garlic to pot. Cook over medium heat, stirring constantly, for 1 minutes. Add vinegar, tomatoes, salt, and pepper. Cook, stirring, just until the tomatoes are slightly warm, about 2 minutes. Pour into small bowl and set aside.
Return pasta and asparagus to the pot. Pour vinaigrette on top and toss well to coat. Add Parmesan cheese and toss lightly again. Serve warm or at room temperature. Serves 4-5.
From One-Pot Vegetarian Dishes
Submitted by Shelli
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