Penne With Asparagus
By: Anonymous
Published: Thursday, December 10, 2009 - 2:10am

Ingredients




8 ounces uncooked penne or ziti
1 tablespoon olive oil
2 mediums shallots, finely chopped
2 cups prepared tomato sauce
2/3 cup plain soy milk
2 pounds pencil-thin asparagus
trimmed and cut into 1-inch pieces
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation

1 4 SERVINGS DAIRY-FREE 2 This lovely pasta recipe celebrates the arrival of local asparagus, with which no import compares. For the freshest flavor choose a simple tomato sauce - one flavored with onion and garlic and not too much else. If you prefer a richer dish (and you eat dairy products), replace the soy milk with half-and-half. 3 MEAL PLAN: Serve with crusty Italian or French bread 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 sliced ripe pears drizzled with honey. 4 Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well. 5 Meanwhile, in large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes. 6 Stir in tomato sauce and soy milk, increase heat to high and bring to a boil. 7 Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes. 8 Add pasta to asparagus mixture along with salt and pepper. Toss until well coated and serve hot.