Heidi Strawn
March 23, 2010



  • 1/2 pound penne pasta
  • 1 pound fresh asparagus, cut into 1½ -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.)

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Combine olive oil and butter in a large skillet over medium heat, and when butter melts, add garlic and red pepper flakes. Sauté for 2 minutes. Add asparagus, pepper and salt, and sauté 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.

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