1400 700 vegan penne hero 4

Cherry Tomato Penne

with Asparagus and Garlic Oil

dinner

Italian Dinner Pasta Hearty Vegetables Leafy Greens Soy-Free Nut-Free Quick and Easy Spring Recipes Summer Recipes Seasonal Menu Comfort Foods
SERVINGS
2 2
PREP & COOK TIME
CALORIES
FAT
g
CARBOHYDRATES
g
PROTEIN
g

MAIN INGREDIENTS

  1. 6 oz penne pasta
  2. 3 cloves garlic
  3. 4 oz asparagus
  4. 1 lemon
  5. 8 oz heirloom cherry tomatoes
  6. ¼ tsp dried oregano
  7. ½ tsp red chile flakes
  8. 2 cups baby spinach
  9. Fresh basil
  10. 1 tbsp Follow Your Heart® vegan parmesan
  11. 3 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included
Allergens: wheat

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Cook the pasta

Bring a large pot of salted water to a boil. Add the penne pasta, stir, and cook until al dente, about 8 to 10 minutes. Reserve ½ cup cooking water and drain the pasta in a colander.

2
Prepare the produce

Peel and mince 3 cloves garlic. Slice the asparagus in ¼ inch rounds.

3
Blister the tomatoes

Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once the oil is hot, add the heirloom cherry tomatoes and cook, stirring occasionally, until they begin to brown in places and blister, about 3 to 4 minutes. Add the minced garlic, dried oregano, and as many of the red chile flakes as you’d like depending on your affinity for heat. Cook until fragrant, about 30 seconds.

4
Create the sauce

With a spoon, gently crush about half of the tomatoes. Add the asparagus to the skillet and cook until bright green, about 2 to 3 minutes. Add the cooked penne, 1 tbsp olive oil, and ¼ cup reserved cooking water. Toss to combine. Season the pasta with salt and pepper and cook, stirring occasionally, until warmed through, about 2 to 4 minutes.

5
Prepare the salad

Measure out 2 cups baby spinach from the bag (reserving the remainder the Israeli Stuffed Peppers). Add the spinach to a medium bowl. Add the champagne vinegar, 1 tsp olive oil, and a pinch of salt and pepper. Toss well to combine.

6
Serve

Hand tear the basil leaves and stir into the pasta. Add more of the reserved cooking water if you’d like. Divide the cherry tomato penne between large shallow bowls. Top with parmesan and serve with spinach salad on the side.