Page 55 - 2016TOHCookbook
P. 55
Pasta and Asparagus Sauté
Kahler Family | DEDHAM, MA
“I love to cook, but usually have to follow recipes closely. That’s why I was sur- prised by my family’s reaction to this pasta dish I created after a 12-hour work day. I just grabbed whatever I had on hand and whipped it up in a few minutes. They were raving like I had spent all day on it. Hope your family likes it, too!” GAYLE KAHLER
INGREDIENTS
Serves 4 to 6
1 pound penne (or pasta of your choice) 1⁄3 cup extra-virgin olive oil
1 bunch asparagus
2 garlic cloves, minced
1⁄3 cup fresh basil leaves
Sea salt
Ground black pepper
1 cup grated Parmesan cheese Squeeze of fresh lemon juice 1⁄4 teaspoon red pepper flakes
PREPARATION
1. Cook the pasta according to package instructions until al dente. Drain in a colander.
2. Warm the oil in a large sauté pan over medium-high heat. Add the asparagus and cook until tender-crisp, about 3 minutes. Add the garlic and basil, and season with salt and pepper.
3. Stir in the cooked pasta. Add the cheese, lemon juice and red pepper flakes, and toss to combine.
TASTE OF HOME | PAGE 47
