Penne Rosa
Noodles & Company Penne Rosa
1 lb penne cooked al dente
1/4 cup of your favorite marinara
Spring onions sliced
2 cloves fresh garlic, chopped
Crushed chili flakes to taste
1/4 cup mushrooms, sautéed
2 Tablespoons cream
Olive oil
Balsamic
Kosher salt to taste
1 bunch fresh Sweet Italian basil leaves, sliced
1 bunch of fresh asparagus
Shaved Asiago cheese
Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil and set aside.
Chop garlic, slice the onions and mushrooms, de-stem basil, slice and set aside.
Drizzle olive oil & balsamic on asparagus. Toss well. Grill lightly & set aside.
Heat a large sauté pan. Add the olive oil, garlic, mushrooms and spring onions. Stir well. Add tomato sauce when the mushrooms, garlic and onions are sizzling and lightly caramelized. Add salt and crushed chile flakes to taste. Add cream, then the pasta and toss to coat.
Pour onto a platter. Finish with fresh sliced basil. Garnish with grilled asparagus spears and shaved Asiago cheese.
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