Penne with Asparagus and Cherry Tomatoes

Here's a recipe that's one of my go-to recipes for week nights as it's quick, light, and fresh.

Ingredients

• 8 ounces penne pasta
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
• Salt and freshly ground black pepper
• 2 cups (about 9 ounces) cherry tomatoes (preferably heirloom tomatoes)
  
• 1 cup shelled fresh peas
• 1/2 cup low-sodium chicken stock
• 1/2 cup grated Parmesan
• 1/2 cup ricotta cheese
  
• 2 tablespoons chopped fresh basil leaves
• 1 lemon, zested
  

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

While the pasta is cooking heat the oil over medium-high heat in a large saute pan. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.Take a microplane out and zest the lemon on top of the pasta. Stir to mix.

Add the cooked pasta, ricotta, and 1/2 of the Parmesan to the saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Buon Appetito!
- Lindsay