Total Steps
8
Ingredients
10
Tools Needed
2
Ingredients
- 0.5 teaspoon <a href="/food/7WDLGSY7/salt">salt</a>
- 0.5 teaspoon freshly ground <a href="/food/SWV3CGDQ/pepper">pepper</a>
- 0.5 teaspoon dried <a href="/food/M2B7FBHZ/tarragon">tarragon</a>
- 0 trimmed and cut into 1-inch pieces
- 2 pound pencil-thin <a href="/food/5HGJPNFV/asparagus">asparagus</a>
- 0.6666669845581055 cup plain <a href="/food/X7HWSZLT/soy-milk">soy milk</a>
- 2 cup prepared <a href="/recipe/6JFVKMWY/tomato-sauce">tomato sauce</a>
- 2 medium <a href="/food/CSFGV8FR/shallots">shallots</a>, finely chopped
- 1 tablespoon <a href="/food/NLPYVN22/olive-oil">olive oil</a>
- 8 ounce uncooked <a href="/food/S48FQ22S/penne">penne</a> or <a href="/food/WHHZ6WYR/ziti">ziti</a>
Instructions
Step 1
4 <a href="/technique/Y6MVNCHX/serving">SERVINGS</a> DAIRY-FREE
Step 2
This lovely pasta recipe celebrates the arrival of local asparagus, with which no import compares. For the freshest <a href="/technique/PMQVQDJ8/flavor">flavor</a> choose a simple tomato sauce - one <a href="/technique/PMQVQDJ8/flavored">flavored</a> with onion and garlic and not too much else. If you prefer a richer <a href="/technique/QQVZX64Y/dish">dish</a> (and you eat dairy products), replace the soy milk with half-and-half.
Step 3
MEAL PLAN: <a href="/technique/Y6MVNCHX/serve">Serve</a> with crusty Italian or French <a href="/technique/482ZKJDV/bread">bread</a> to mop up the sauce. Also make a simple salad, pairing a mild lettuce with a spicy green like radicchio, plus any vegetables left from the week. Finish with <a href="/technique/3JDX2Q84/sliced">sliced</a> ripe pears drizzled with honey.
Step 4
Bring large pot of lightly <a href="/technique/DPSVTKVY/salted">salted</a> water to a <a href="/technique/W7VKDJHH/boil">boil.</a> Add pasta; <a href="/technique/DRM2WPZ4/stir">stir</a> to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well.
Step 5
Meanwhile, in large <a href="/technique/MYJ2HRB7/skillet">skillet</a>, <a href="/technique/XZFHRHHF/heat">heat</a> oil over medium <a href="/technique/XZFHRHHF/heat">heat.</a> Add shallots and cook, <a href="/technique/DRM2WPZ4/stirring">stirring</a> occasionally, until softened, 6 to 7 minutes.
Step 6
<a href="/technique/DRM2WPZ4/stir">Stir</a> in tomato sauce and soy milk, increase <a href="/technique/XZFHRHHF/heat">heat</a> to high and bring to a <a href="/technique/W7VKDJHH/boil">boil</a>.
Step 7
Add asparagus and tarragon and <a href="/technique/H3TYV2MZ/reduce">reduce</a> <a href="/technique/XZFHRHHF/heat">heat</a> to low. Partially cover and cook until asparagus are tender and sauce is slightly <a href="/technique/LXP6HLBF/thickened">thickened</a>, 10 to 12 minutes.
Step 8
Add pasta to asparagus mixture along with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Toss until well <a href="/technique/6BTCX64M/coated">coated</a> and <a href="/technique/Y6MVNCHX/serve">serve</a> hot.