Oh so so creamy and delicious. Not entirely low in fat, but the asparagus, tomatoes, Parmesan and cream combo are well worth the calories. The little red boiler onions were fantastic, but if you can only find white boiler onions, I'm sure those will work, too.
10 minutes to cook pasta + 25 minutes for veggies
- large pot
- large saucepan
2 c. cooked penne pasta; I used a whole bag of Tinkyada GF pasta
12 to 15 stalks of asparagus
10 to 15 red pearl onions
6 cloves garlic
10 to 15 cherry tomatoes
1 Tbsp. butter or olive oil
1/2 c. heavy whipping cream
1/2 c. grated Parmesan-regano cheese
0. Boil the pasta over high heat until barely al-dente (slightly chewy). Drain. Stir in a bit of butter or olive oil so the pasta doesn't stick.
1. Wash the asparagus and chop off the tough bottom of each stalk. Cut into 1.5" long pieces. Peel red boiler onions and remove ends. Leave the onions fairly 'whole'. Peel and remove the ends of the garlic cloves. Mice the peeled garlic cloves. Wash and half the cherry tomatoes.
2. Place the asparagus pieces, red boiler onions, and diced garlic into the large saucepan. Add in 1 Tbsp. butter or olive oil. Begin cooking over medium heat, stirring occasionally. Saute the veggies for about 10 minutes. Near the very end, turn the heat up to medium-high in order to brown the onions a little.
3. When the asparagus and onions just become tender, remove from the heat and stir in the cherry tomatoes. Leave the veggies and turn back to the pasta.
4. Stir the cooked pasta to break up any clumps. Place pasta back over low heat and add in the heavy cream. Stir to coat pasta and thicken the cream. Once the pasta and cream are heated, pour in the parm. cheese. Stir well to mix and melt the cheese.
5. When the cheese has melted and the sauce thickened, stir in the asparagus/tomato mixture. Mix till thoroughly heated. Add in some fresh black pepper and serve warm with a salad or fresh bread.