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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water. | 2. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes. | 3. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	6	ounces		634.41	127.6857	22.2984	2.5821
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
asparagus	1		trimmed cut	90.7186	17.5994	9.979	0.5443
cherry tomato	1	cup		-	-	-	-
pea	1/2	cup		20.58	3.6995	1.3719999999999999	0.098
vegetable stock	1/2	cup		5.525	1.0276	0.2652	0.0774
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
basil leaf	1	tablespoon	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.