Chickpea Penne with Shallot, Asparagus & Cherry Tomatoes
Chickpea Penne with Shallot, Asparagus & Cherry Tomatoes
30 minutes total
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- No Meat
- Short
- Summer Recipes
- Tomatoes
- Under 30 Minutes
- Weeknight
ASPARAGUS IS THE PERFECT PRODUCE TO ADD TO PASTA DISHES. IT IS SIMPLE TO PREPARE, AND WHEN SEARED, COOKS UP PERFECTLY TENDER.
Ingredients
Serves 4
| 1 | Box Barilla Chickpea Penne Pasta |
| 4 | Tablespoons extra virgin olive oil |
| 1 | Shallot, minced |
| 1 | Bunch asparagus, sliced on a bias |
| 1 | Pint multicolor cherry tomatoes, halved |
| 1 | Tablespoon Italian parsley, chopped |
| 1/3 | Cup Romano cheese, grated |
| To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to boil, cook pasta according to package directions.
Step 2
Meanwhile, in a skillet sauté shallot with olive oil for a couple of minutes, stir in tomatoes and asparagus, salt and pepper and blister over high heat for a couple of minutes.
Step 3
Drain pasta reserving 1/3 cup pasta water, toss pasta with veggies over high heat to combine well: adding pasta water for desired consistency.
Step 4
Finish off the fire with cheese and parsley before serving.
Chickpea Penne Pasta
Surprisingly One Ingredient. All Chickpea, No Xanthan Gum.
Penne made from chickpeas, and chickpeas only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for a selection of our favorite Chickpea Penne Pasta recipes!
- Shape Penne
- Cook time 7–9 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta