Adios asparagus month! Memorial day is gone, and summer is officially here. Moving into June, Seasonal Potluck will be featuring the quintessential summer ingredient, strawberries! I wanted to be sure to post one more asparagus recipe to round out the month. This pasta was simple, fast and can be made vegetarian. Shout out to my friend Katie A. who entered my giveaway and mentioned she’d like to see more vegetarian options. Hollatcha Katie!
I’m still recovering from a sunny and enjoyable long weekend. Hope you all had a great extra day off!
Pasta with Asparagus and Pecorino recipe inspired from Cooking Light
- 8 ounces uncooked penne pasta
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
- 1 cup fat-free, lower-sodium chicken broth (substitute vegetable stock for vegetarian option)
- 1 tablespoon grated lemon rind
- 1 garlic clove, minced
- 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons shaved fresh pecorino Romano cheese
- 1. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.
- 2. Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.