Whole wheat penne with asparagus are very tasty and light. It’s a very easy, quick main course that can be personalized by adding crispy bacon or ham, making it a complete dish. It is ideal when you want to improvise a dinner with friends, especially because, to cut down on time, you can cook the pasta in the same water as the asparagus.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 9.7 oz Whole Wheat Penne
- 10.6 oz Asparagus
- 1 Spring Onion
- to taste Extra Virgin Olive Oil
- to taste Fine Salt
- 1 tbsp Dry White Wine
- to taste Pepper
Preparation
Wash and remove the tough part of the asparagus stalks.
Plunge the asparagus into boiling water and boil them for about 5 minutes, depending on their size (just a couple of minutes if they are wild). They should be soft but not mushy. Drain, chop them coarsely, and set aside.
Bring the water for the pasta to a boil.
Meanwhile, in a non-stick pan, sauté a coarsely chopped spring onion with a little oil over low heat.
As soon as it becomes translucent, add the asparagus and let them fry over high heat for about a minute. Add the wine and let the alcohol evaporate. Salt to taste, add a couple of tablespoons of pasta cooking water, cover, and let simmer over low heat for a few minutes. As soon as the whole wheat penne are al dente, drain and pour them into the pan, toss over high heat, add a grinding of pepper, if you like, and serve the whole wheat penne with asparagus immediately.
