Friday, February 11, 2011

Veggie Pasta

1 box barilla Penne
1/2 lb. cherry tomatoes halved
1/2 lb. diced asparagus
1/4 c. olive oil
1/4 c. pasta water
1/2 lb. mozzarella cheese
2 cloves garlic minced
handful of fresh parsley chopped
1/4 tsp. salt
1/4 tsp. pepper
5-6 chicken tenders cooked (optional)
cook pasta according to package. drain pasta and put back into pot.  Reserve 1/4 cup of the starchy pasta water.

In a skillet combine oil, garlic, parsley, asparagus and cook for about 8 minutes until asparagus is a little soft.  Throw in the tomatoes and pasta water.  Let cook until tomatoes pop just a little. 

Dump tomato sauce over the pasta and dump your 1/2 lb. shredded mozzarella on top.  Mix until cheese is melted.  Serve alone or with a chicken tender on top.

(if you want a juicier more tomato sauce, use a potato masher and mash tomatoes when they are done cooking.  Let simmer for a bit longer, and then dump over pasta.)

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