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QUICK PENNE PASTA DINNER
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From
Winemaker Joy Andersen's Kitchen
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INGREDIENTS:
4
cups fresh asparagus, chopped in 1 inch lengths and steamed
until tender
16 oz. penne pasta
2 tbls. butter
1 tbls. chicken bouillon
1 cup shredded Parmesan cheese
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DIRECTIONS:
Cook
pasta and drain. Toss with butter, bouillon, cheese, and
asparagus. Serve immediately.
(Serves 6)
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Return
to Archive Recipes
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"I
like this best with asparagus but there are many great substitutes
like grilled bell peppers, julienne zucchini and carrots or sun
dried tomatoes. Also tasty with salmon or scallops lightly sautéed
in butter and garlic until just done."
-
Joy Andersen, Winemaker
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