Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Butter 1 1/2 c Chicken broth
1 lb Asparagus -- cut into 2" 1 tb Kosher salt
-pieces 1 ts Kosher salt
2 Yellow bell pepper -- char, 3/4 lb Penne
-peel dice 1 1/2 tb Fresh thyme -- minced
2 Red bell pepper -- char, 2/3 c Parmigiano reggiano
-peel dice 1/8 ts Black pepper
1 ts Garlic -- minced

In a 10" skillet over medium heat, melt 2 tbsp of the butter. Add the
asparagus and cook, stirring, until tender and lightly browned, 5 to 7
minutes. Stir in the peppers and garlic and toss to heat through, 1
minute. Add the chicken broth, bring to a boil and set aside. Bring
1 gallon of water to a boil and add 1 tbsp kosher salt. Add the
pasta, cook to just before it reaches al dente, and drain. Return
the skillet to medium heat and add the penne and fresh thyme. Stir
to combine the ingredients and simmer 5 to 7 minutes, or until the
pasta is al dente. Stir in half the parmigiano and the remaining
butter, salt and pepper. Transfer to a warm bowl, sprinkle with the
remaining cheese and serve.

Recipe By : Union Square Cafe Cookbook

From: Meg Antczak Date: 10-15-95 (21:49) (159)
Fido: Cooking

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