| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 |
Ingredients
- 1/2 pound penne
- 1/4 cup and 1 teaspoon olive oil
- 1 bunch asparagus
- 1/2 cup water
- 3 tablespoons lemon juice
- Grated rind of 1 lemon
- Salt
- Pepper
- 1 jarred red pepper, diced
- 2 tablespoons pine nuts
Instructions
- Prepare penne according to package directions. Once cooked, toss with 1 teaspoon olive oil and chill. Cut off 1 – 2 inches of the base of asparagus and discard. Slice asparagus into 1 1/2-inch pieces. Simmer in skillet with water until tender, about 12 minutes. Drain asparagus and plunge into a bowl of ice water. This will help maintain the bright green color and stop the asparagus from cooking further. Toast pine nuts in oven until golden. In small bowl squeeze juice from lemon and grate the rind to create lemon zest. In large bowl whisk together lemon and rind, salt, pepper and remaining olive oil. Add asparagus, drained red pepper, pine nuts and pasta. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 393 |
| Total Fat | 19 g |
| Saturated Fat | 2 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 473 mg |
Reviews
Nice fresh flavors for spring. Sauteed asparagus with shallots and red peppers which was good. Easy to prepare.
We loved the salad. The lemon and olive oil was just the right mix with the pasta and the asparagus.
doesn’t work very well
Great flavor,and quick and easy to prepare.
It was horrible
The ingredients are all individually great- the lemon sauce that goes on the pasta salad really does not give it enough flavor. Before serving, we had to add a good bit of italian dressing to it!