Penne with Tomatoes, Asparagus and Rocket
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 14 ozs Penne
- 4 Tbsps olive oil
- 18 ozs green Asparagus
- 1 clove garlic cloves
- 1 pinch Chili flakes
- 18 ozs Plum tomato
- ⅜ cup Vegetable broth
- 1 bunch Arugula
- salt
- freshly ground Black pepper
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Measuring cups, 1 Pot mit Deckel, 1 Tablespoon, 1 Wooden spoon, 1 Immersion blender, 1 Citrus juicer
Preparation steps
1.
Cook the penne in boiling, salted water until al dente.
2.
Peel the lower third of each asparagus spear and cut at an angle into pieces about 3 cm/1inch long.
3.
Peel and finely chop the garlic. Heat the olive oil and saute the asparagus with the garlic and chili. Add the vegetable broth, cover and cook for 4-5 minutes.
4.
Wash and quarter the tomatoes, removing the hard cores at the top. Add to the asparagus and cook for a further 4-5 minutes. The asparagus should still have a little bite, but the tomatoes should be beginning to collapse.
5.
Meanwhile wash and sort the arugula and tear into smaller pieces if necessary. Drain the pasta and add to the vegetables with the arugula. Toss to combine, reheat briefly and serve seasoned to taste with salt and pepper.
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