Penne with Asparagus and Basil

• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• Pinch of dried crushed red pepper
• 1 pound asparagus, stalks cut into 1/2-inch lengths
• 4 tomatoes, peeled, seeded, chopped
• 1 cup chicken stock or canned low-salt chicken broth
• 1/4 cup thinly slices fresh basil
• 8 ounces penne pasta
• 2/3 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh Italian parsley
• 1/4 cup finely chopped fresh basil

1. Heat oil in heavy large skillet over medium-high heat.
2. Add garlic and red pepper; saute until garlic is golden, about 2 minutes.
3. Add asparagus, tomatoes, stock and 1/4 cup sliced basil.
4. Cook until asparagus is crisp-tender, about 8 minutes.
5. Season with salt and pepper.
6. Remove from heat.
7. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
8. Drain.
9. Transfer to large bowl.
10. Pour sauce over pasta.
11. Add cheese, parsley and 1/4 cup chopped basil.
12. Toss to coat.
13. Season with salt and pepper.

extravirgin olive oil, garlic, red pepper, lengths, tomatoes, chicken stock, fresh basil, penne pasta, freshly grated parmesan cheese, fresh italian parsley, fresh basil

Taken from www.epicurious.com/recipes/food/views/penne-with-asparagus-and-basil-4281 (may not work)