Penne Pasta with asparagus, chicken & Basil pesto

Some nutritional facts about Asparagus:

Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is an excellent source of Vitamin K and folate (a B-complex vitamin). Also, a very good source of Vitamin C, dietary fiber & potassium.

According to the National Cancer Institute, asparagus contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein synthesis.

I absolutely love this vegetable & always make a point to add it to the pasta dishes. Here is a very simple pasta dish with the touch of fresh basil pesto. Basil pesto adds excellent flavors to this dish.

Ingredients

2 cups penne pasta
2 cups asparagus, cut into 2" pieces
1 cup chicken, diced to small cubes
1 tbsp Extra virgin olive oil (EVOO)
1 clove garlic, chopped fine
salt to taste
1 tsp Italian herbs (parsley, oregano, basil)
1 tsp black pepper

Method

• Boil water. Add the asparagus & cook for 2-3 minutes. Remove them & set aside Add some salt & use the same water to cook the pasta. Drain the water.
• In a pan, add the EVOO, then garlic. Saute until slightly aromatic. Add the italian herbs.
• Add the chicken cubes, salt, black pepper & saute until chicken is fully cooked. Add the asparagus & the pasta & Toss it until well combined.
• Serve it with Fresh Basil pesto.

Fresh Basil pesto recipe

1 cup fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano cheese
1/2 cup Extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves
Salt and freshly ground black pepper to taste

Combine all the ingredients in a food processor & blend until a coarse paste.

Veggie Pasta

This is a wonderful way to have your vegetables. There is no specific name to this pasta dish. I just toss whatever vegetables I have in stock with the cooked pasta & add any pasta sauce I have handy and ...ta-daaa...a quick fix meal is ready.

Ingredients

2 cups pasta (Rotini / Fusilli)
2-3 cups vegetables (zucchini, colored peppers, asparagus, broccoli)
1 small onion/shallot , sliced
2 cloves garlic, finely chopped
handful pine nuts (optional)
1 tsp italian herbs
1 tsp red chilli flakes
1 tsp black pepper
2-3 tsp of Extra virgin Olive oil (EVOO)
salt to taste

parmesan cheese to garnish

Method

• Cook the pasta until al-dente with some salt. Drain it.
• In boiling water add the broccoli & asparagus for 2-3 minutes. Drain & dip in cold water. Drain.
• In a pan, take EVOO and add the minced garlic. Once garlic flavor comes add the onions/shallots. Saute for a while. Add the pine nuts.
• Add all the vegetables then the herbs, chilli flakes, black pepper & salt. Let it cook until vegetables are almost tender. Add the broccoli & asparagus. Mix well
• Add the cooked pasta & toss with the vegetable mixture & let it simmer on low heat for 2-3 mins with covered lid, so that all flavors blend with the pasta.
• Garnish with grated fresh parmesan cheese. Serve the pasta hot with your choice of pasta sauce.