Looking for something speedy for dinner? This delicious pasta dish is light, colorful and works great as side dish or main course. Asparagus is in season and it’s time to take advantage of the tender green stalks. When shopping for asparagus, look for stalks that are firm, bright green and have a purplish tint to the tips. There should never be signs of shriveling or mushiness. To store your asparagus, while it is still in the rubber band, cut 1/2 to 1 inch off of the bottoms and place them in a coffee mug. Add 1 inch of cold water and store them in your refrigerator. Your asparagus will last almost twice as long!
Asparagus, Tomato and Feta Penne
- 8 ounces penne pasta (with water and salt for cooking)
- 2 tablespoons olive oil
- 1 cup asparagus, fresh, 2 inch bias cut
- 2 cloves garlic, fresh minced
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 cup white wine, I used chardonnay
- 1 cup grape tomatoes, quartered
- 1/2 cup feta, crumbled
Prepare pasta according to package directions. (drain and set aside when finished cooking)
Meanwhile, in large sauté pan, heat olive oil over medium high heat until shimmering. Add asparagus, salt and pepper. Sauté for 3 minutes, stirring constantly. reduce heat to medium and add garlic. keep sautéing for an additional minute. Deglaze the pan by pouring in the white wine and being sure to scrape any bits off of the bottom of the pan. Let wine reduce by half. Add tomatoes and pasta to pan and gently toss until combined. Sprinkle with feta cheese and enjoy!