Asparagus with Penne Pasta, Tuscan Style | PCC Natural Markets

Asparagus with Penne Pasta, Tuscan Style

Serves: 4

Your rating: None (13 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Organic asparagus brightens up this perfect one-pot meal in classic Northern Italian style with tender white beans, garlic, fresh lemon juice and tomatoes. Beautiful!


Optional additions

  • Chopped toasted hazelnuts, pitted kalamata olives, fresh sage and/or Italian sausage Add to list


In a heavy pot, heat the olive oil until the surface begins to move. Stir in the garlic, mushrooms and asparagus and cook for 4 to 5 minutes or until the asparagus is crisp-tender.

Add the tomatoes, white beans, basil and Parmesan and simmer for 1 to 2 minutes. Squeeze in the lemon juice. Stir in the pasta and adjust the seasonings with salt and pepper. Heat through and serve garnished with grated Parmesan and chopped fresh basil.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on March 21, 2009.
This recipe also appeared in the PCC Sound Consumer, April 2011.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: asparagus, pasta, white beans


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