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Penne Provencal (D/P, TNT)
Source: The Food Network
Yield: 4 servings

1 pound penne pasta
1 cup fresh asparagus tips
4 garlic cloves, minced
1/4 cup olive oil
Salt and pepper to taste
1 bunch basil, chopped
1 cup sun-dried tomatoes in oil

Sauté asparagus tips in garlic, olive oil, salt and pepper until tender.

Add to the pasta along with the basil and sun-dried tomatoes. Toss to mix. Adjust seasonings as necessary.

Refrigerate 1 hour or longer before serving.

Poster's Notes:
If using this recipe for a dairy menu, add 1 cup of your favorite shredded cheese and toss along with the other ingredients. Or for a non-dairy meal you could try adding grilled chicken or salmon before serving.

Posted by Harriet Sassoon

Nutritional Info Per Serving: N/A