March 23, 2010
- 1/2 pound penne pasta
- 1 pound fresh asparagus, cut into 1¬Ĺ -inch pieces
- 4 large cloves garlic, minced
- 1 tsp. dried red pepper flakes
- 1/4 cup olive oil
- 1 T. butter
- 1/4 tsp. pepper
- salt to taste
- 1/4 cup shredded Parmesan cheese
Cook pasta according to package directions, drain and set aside. (Keep hot.)
Combine olive oil and butter in a large skillet over medium heat, and when butter melts, add garlic and red pepper flakes. Saut√© for 2 minutes. Add asparagus, pepper and salt, and saut√© until asparagus is tender, about 10 minutes.
Remove from heat. Add Parmesan cheese and mix well. Pour over hot pasta and toss to coat.¬†
Serves 4 to 6.