| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 (9-ounce) package frozen cut asparagus
- 3/4 cup chicken stock
- 1/2 cup frozen chopped onion
- 1 teaspoon crushed garlic
- 1/2 cup roasted red pepper, cut into 1/2-inch strips
- 1/2 cup roasted yellow pepper, cut into 1/2-inch strips
- 1 teaspoon Italian seasoning
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon balsamic vinegar
- 12 ounces penne pasta, cooked per package directions
- 1/4 cup grated Parmesan
Instructions
- In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes.
- Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 268 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 5 mg |
| Sodium | 135 mg |
Reviews
Great recipe, definitely going to make it again. I used fresh vegetables instead of frozen ones but the whole thing turned out really good. Next time I’m going to add more peppers and onion, but this is definitely worth making.
Very different and unique. We tweaked it just a bit to appeal to our taste. After changing things up just a bit and adding sautéed shrimp this was a fabulous dinner.
If you’re looking for a typical pasta dish, this isn’t for you. Loved it as an alternative to tomato sauce. Read the reviews before trying …. and the same reviews that gave this only one star are the same ones that reviewed the fried ravioli dish and didn’t like it. Why do you keep trying Sandra’s recipes if you don’t like her or the way her recipes taste?
Very easy to create and the taste was great, as a 30 year old man this was the first time I really let an Asparagus get close to my lips and i enjoyed it all. Left-over was great too served cold.
The recipe worked fine but use the ingredients given. Canned asparagus was not called for; it’s not even edible. We have a family of three adults and I expected left overs but there were none.
When I used all fresh ingredients it tasted great. I liked the light sauce that the chicken broth and vinegar made.
I tape her show and things always look and sound good….but then I read the reviews and I change my mind. I have never made anything of hers. What IS a good recipe that Sandra does?
Having made this, it couldn’t be more flavorless. With a lot of tweeking it was edible, though a huge disappointment. Sandra Lee’s recipes in general are barely average. She has very few recipes in her collection that are 4-5 stqrs. I guess I shouldn’t be surprised that this truly needed lots of adjusting. Next time I will avoid her recipes all together. There are much better cooks on food network.
As others have stated the aspargus came out mushy from can. The family liked it after adding more cheese & some playing around with spices. I would make again but with alterations.
If some of these critics tasted the dishes they prepare prior to serving them they could enhance the flavor accordingly. I have had to tweek recipes from some of the best known names in the business. Preparing food is subjective
and one’s taste buds and background are deciding factors in what is considered good or bad. If you’re going to cook…TASTE, TASTE, TASTE and then TWEEK, TWEEK, TWEEK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! You are the COOK!
and one’s taste buds and background are deciding factors in what is considered good or bad. If you’re going to cook…TASTE, TASTE, TASTE and then TWEEK, TWEEK, TWEEK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! You are the COOK!
Marilyn
Espanola, NM