tossed with Asparagus & topped with Crispy Panko
The week just isn’t complete without at least one pasta night. If you agree, you’re in luck! Our chefs put together a dish that’s sure to curb the most ferocious of carb cravings. In this recipe you’ll find penne studded with tender asparagus, fresh tomatoes, and swirls of garlic herb butter. The dreamy dish is finished off with a sprinkle of Parmesan and your new secret culinary weapon: an almond, chili, and lemon panko topping. It’s so delicious and easy to whip up, don’t be surprised when you find yourself making this meal on repeat.
Allergens
Utensils
Tags
Penne Pasta
6 ounce
Asparagus
6 ounce
Roma Tomato
1 unit
Chives
0.25 ounce
Lemon
1 unit
Panko Breadcrumbs
0.25 cup
Almonds
0.5 ounce
Chili Flakes
1 teaspoon
Garlic Herb Butter
2 tablespoon
Parmesan Cheese
0.25 cup
Olive Oil
3 teaspoon
Butter
2 tablespoon
Salt
Pepper
• Bring a large pot of salted water to a boil. • Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
• Meanwhile, wash and dry produce. • Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch-long pieces. Dice tomato. Mince chives. Zest and quarter lemon. • Melt 1 TBSP plain butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. • Turn off heat. Stir in a pinch of lemon zest and a pinch of chili flakes. Transfer to a small bowl.
• Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender, 2-4 minutes. • Add tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.
• Add drained penne, garlic herb butter, half the Parmesan (save the rest for serving), and 1⁄3 cup reserved pasta cooking water (½ cup for 4 servings) to pan with veggies; stir until thoroughly combined. Season with salt and pepper.
• Add half the chives, remaining lemon zest, 1 TBSP plain butter (2 TBSP for 4 servings), and as many remaining chili flakes as you like to pan with pasta. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Turn off heat; stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.
• Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Add a drizzle of olive oil over bowls. Garnish with remaining chives and serve with any remaining lemon wedges on the side.
770
kcal
Calories
40
g
Fat
19
g
Saturated Fat
90
g
Carbohydrate
9
g
Sugar
9
g
Dietary Fiber
20
g
Protein
75
mg
Cholesterol
370
mg
Sodium
tossed with Asparagus & topped with Crispy Panko
tossed with Asparagus & topped with Crispy Panko
with Feta, Candied Sunflower Seeds, Pickled Shallot & Creamy Lemon Herb Dressing
