Penne with Asparagus and Cherry Tomatoes

Asparagus, please meet cherry tomatoes.

Whenever I encounter healthy, tender bunches of asparagus on the shelves of my grocery store or stacked neatly at farmer's markets, I can't help but pile at least a few bunches into my basket.  I also simply adore tomatoes, especially handfuls of tart "sugar balls" known better as cherry tomatoes.  So, when I came home from the grocery store a few weeks ago with a bag of asparagus and a 3-lb box of cherry tomatoes I was in my own little bubble of total veggie bliss!  The result = many wonderful meals, including the discovery of my new favorite recipe of spring.  Just look...

Penne with Asparagus and Cherry Tomatoes

I have spent the past 10 minutes trying to think of a succinct title for this recipe, wanting to use such words as "springtime" and "whole-wheat" and "picnic-worthy," but I am confident that the named ingredients will do enough alluring.  I know there are other asparagus-lovers out there... and if you aren't one, you may become one after trying this recipe below. I've already made it three times and don't plan on stopping there.  

Saute the asparagus and garlic for a bit.

Add more color and sauce ingredients, then cook some more.
Wham!  Already looking beautiful.

Penne pasta is awaiting the addition of this fresh, chunky,
and totally flavor-packed sauce.

The white beans add an Italian flair. I used Great Northern.

This radiant whole-wheat pasta dish stands its own as a springtime go-to recipe, and yes, a totally picnic-worthy meal.  Just add wine and sunshine! 

Pass the Parm, please!

Penne with Asparagus and Cherry Tomatoes

Recipe modified from the Food Network

1 box whole-wheat penne pasta

1 bunch fresh asparagus, trimmed and cut into 1-inch pieces

2 cups cherry tomatoes, cut in half

2 cups white beans, canned or prepared from dry, drained

3 Tbsp olive oil

1 Tbsp extra-virgin olive oil

2 garlic cloves, minced

1/2 chicken stock

1 cup grated Parmesan

1 Tbsp dried basil (or 2 Tbsp fresh, torn)

Salt and pepper, to taste

Cook penne according to direction on the box until al dente, using salted water. Drain, toss with 1 Tbsp extra virgin olive oil in a large serving bowl and set aside.  In the meantime, heat the oil over medium-high heat in a large pan. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus and season with salt and pepper. Cook until slightly soft, about 4 minutes. Add the cherry tomatoes, cook another 2 minutes. Pour the chicken stock into the pan and bring to the mixture to a simmer. Add the beans and dried basil (if using fresh, add the basil at the final mixing step). Cook until the tomatoes start to shrink and the sauce reduces by half, about 3-5 minutes. Add the warm, cooked vegetables and reduced sauce to the penne pasta and toss. Finally, add 1/2 cup parmesan, mix, season with S&P to taste, and serve with remaining cheese sprinkled on top.