Posted by: timscooking | June 19, 2010

Farmers’ Market – Day Three Pasta with Asparagus and Sweet Peppers

One of the upsides of buying fresh is that the less you do to the vegetables, the better. This pasta dish is another simple and quick meal that is done in the time it takes to boil the pasta. I used penne rigate, penne with ridges, but any small pasta would do. Also, you could easily add some diced chicken, bacon or even grilled tuna to this dish if you are so inclined. I went with the vegetarian version. This recipe made enough for two with leftover for lunch. It could easily be doubled for 4 – 6 dinner servings.


8 oz. small pasta such as penne or farfalle

1/2 c. olive oil

1 clove garlic, minced

1/2 large yellow onion, small dice

8 oz. asparagus, trimmed and cut into 2″ pieces

1 c. sweet bell peppers (red, yellow, green), small dice

1 tsp. salt

1/2 cup freshly grated parmesan, plus 2 tbsp. for garnish

2 tbsp. dill, chopped


Prepare pasta according to package instructions.

Heat the olive oil in a large saute pan on medium heat. Add the garlic and onion. Saute for 2 minutes or until onion begins to soften.

Add the asparagus, peppers and salt to the pan, saute until the pasta is done. Reserve 1 c. pasta cooking liquid.

Add the pasta to the saute pan, toss to combine. Add the 1/2 c. parmesan to the pan and stir. Add a 1/2 c. of cooking liquid to the pan to make a sauce. Add more liquid as needed.

Spoon into bowls, garish with chopped dill and reserved parmesan.


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