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Penne with Asparagus and Cherry Tomatoes (Spring) Recipe

Penne with Asparagus and Cherry Tomatoes (Spring)

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Average Rating:

Total Reviews: 85

Showing 51-60 of 85

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  • on April 15, 2010

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    This pasta dish was surprisingly very flavorful, for being (mostly vegetarian, not counting the chicken broth. Even my dad, who is a total carnivore, loved it! The blend of flavors are very good.

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  • on April 04, 2010

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    amazing. flavorful. i used whole wheat penne pasta. it was light. i love the way you can taste the vegetables, not weighed down by salts or oil. the perfect measure of garlic ties in with the asparagus. delicious and healthy. would definitly make this at least once a week,

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  • on April 03, 2010

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    I made this for boyfriend and I for lunch today. It was delicious. I also added button mushrooms, and yellow peppers instead of the peas. I also used parsley. It was the perfect light lunch for a bueatiful spring day.

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  • on March 31, 2010

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    I was very worried that this pasta would have no taste based on the ingredients and the reviews. So wrong!! I used quartered white button mushrooms with the asparagus instead of peas. I added quartered vine ripe tomatoes at the very end instead of the cherry tomatoes. I also put a dash of the chicken broth in the pasta water while it cooked. I used whole wheat penne pasta (which doesn't work well with every recipe but this was amazing!! I used garlic salt and added fresh ground pepper at the end and it worked very well. I'm sure a nice white wine would be a great addition to deglaze the pan. I will definitely make this again with all the fresh veggies I get from my farmers market.

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  • on March 21, 2010

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    I'm wanting to make this tonight or sometime this week, but I'm wanting to add tomato paste before adding the cherry tomatos and wanting to add a a little white wine to the chicken broth. Does anything think that my additions would work? I'm fairly new at cooking and dont want to make a disaster. thanks :

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  • on March 19, 2010

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    I thought this recipe was very good. It's a nice change from the heavy pasta dishes we usually have. I served this along with a lemon basil rotisserie chicken and some garlic bread. My family really enjoyed it. Thanks Giada for another great recipe.

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  • on March 17, 2010

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    I made this the other night for me and my hubby. We both really loved it. He wants me to make it again. I used a little more garlic than it called for because i love garlic : and i substituted the peas for fresh broccolli. I think next time i will make some chicken to go along with it (hubbys suggestion Thanks Giada! this is def a keeper :D

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  • on March 13, 2010

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    If you are looking for a light pasta dish, this one is easy and full of flavor. I did make a few modifications...I always use more garlic than recipes call for. In this case, five large cloves. Also, I substituted cremini mushrooms for the peas. Delicious! Some fresh cracked black pepper added the finishing touch.

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  • on March 06, 2010

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    This is a very pretty dish I am anxious to share with friends the next time we have company over! I did omit the peas and instead put in mushrooms like another poster had mentioned. Also, I served it with grilled chicken on the side. Again, it tasted so good with many different flavors and textures and I look forward to making it again soon!

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  • on February 26, 2010

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    This dish is awesome, super easy to make and everyone loved it and made us all long for spring.....

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