Recipe courtesy of Sandra Lee

Penne with Asparagus and Peppers

Name: Penne with Asparagus and Peppers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 1 (9-ounce) package frozen cut asparagus; 3/4 cup chicken stock; 1/2 cup frozen chopped onion; 1 teaspoon crushed garlic; 1/2 cup roasted red pepper, cut into 1/2-inch strips; 1/2 cup roasted yellow pepper, cut into 1/2-inch strips; 1 teaspoon Italian seasoning; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 tablespoon balsamic vinegar; 12 ounces penne pasta, cooked per package directions; 1/4 cup grated Parmesan

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Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 6 servings

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Ingredients

1 (9-ounce) package frozen cut asparagus

3/4 cup chicken stock

1/2 cup frozen chopped onion

1 teaspoon crushed garlic

1/2 cup roasted red pepper, cut into 1/2-inch strips

1/2 cup roasted yellow pepper, cut into 1/2-inch strips

1 teaspoon Italian seasoning

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon balsamic vinegar

12 ounces penne pasta, cooked per package directions

1/4 cup grated Parmesan

Directions

In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes.
Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot.