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Penne with Asparagus and Red Peppers

Penne with Asparagus and Red Peppers comes together with Kosher Salt, Unsalted Butter, Garlic, Low Sodium Canned Chicken Stock, and Fresh Thyme. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 12 oz
• 4 tbsp
• 1 lb
• 2
• 2
• 1 tsp
• 1 1/2 cup
• 1 1/2 tbsp
• 2/3 cup
• Black Pepper Freshly Ground

Method (preview)

1. 1

   Bring 1 gallon water and 1 tablespoon kosher salt to a boil.

2. 2

   Add the pasta and cook until just before it becomes al dente.

3. 3

   Drain.

4. 4

   Meanwhile, melt 2 tablespoons butter in a 10" skillet over medium heat.

5. 5

   Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about 5 to 7 minutes.

6. 6

   Add the peppers and garlic, and cook 1 minute more.

7. 7

   Add the stock, bring to a boil, and lower the heat to medium.

8. 8

   Add the penne and thyme.

9. 9

   Stir to combine the ingredients and simmer until the pasta is al dente, about 5 to 7 minutes.

10. 10

    Stir in half of the cheese and the remaining 2 tablespoons of butter.

11. 11

    Adjust the salt and pepper to taste.

12. 12

    Transfer to a warm bowl, sprinkle with the remaining cheese and serve.