Servings: 4

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Penne with Purple Asparagus and Sage


6 ounces (about 2 cups) dry pasta (Penne, Bowtie or Rotini)
Salt to taste
1 pound Purple Asparagus
1-1/2 cups chicken or vegetable broth
1/2 cup light cream or half ‘n half
1/4 cup grated Parmesan or Romano cheese
1/4 cup shredded Swiss or Jarlsburg cheese
2 teaspoons chopped Fresh Sage or 1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup small pear or cherry tomatoes, cut into halves


Cook the pasta in boiling salted water according to the package directions until tender; drain well.

Trim the bottom 1-inch of the asparagus spears. Cut the asparagus into 1-inch lengths. Combine the chicken broth and asparagus in a 2-quart saucepan. Bring to a boil. Reduce the heat to low and simmer for about 5 minutes or until tender-crisp.

Drain the asparagus, reserving 1/2 cup of the broth. Combine reserved broth and light cream in a saucepan, whisking with a wire whisk. Bring to a boil. Reduce the heat and simmer for about 5 minutes until reduced by half, stirring frequently. Stir in cheeses, sage, 1/2-teaspoon salt and pepper. Cook until the cheese is melted; remove from heat.

Combine the pasta, drained asparagus, tomatoes and cheese sauce in a large pan or serving bowl. Stir gently until vegetables are coated with sauce. Taste for seasoning.