Secret Ingredients
- 8 ounces penne or 8 ounces ziti pasta
- 1 tablespoon olive oil
- 2 shallots, finely chopped (you can substitute a clove of garlic and some chopped onion if you don't have shallots)
- 2 cups prepared tomato sauce
- 2/3 cup half-and-half or 2/3 cup plain soymilk
- 2 lbs thin asparagus, trimmed and cut into 1/2 in. pieces
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
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Directions
- Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, according to package directions, about 10 minutes. Drain well.
- Meanwhile, in large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes.
- Stir in tomato sauce and half-and-half or soymilk, increase heat to high and bring to a boil. Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes.
- Add pasta to asparagus mixture along with salt and pepper. Toss until well coated. Serve hot.
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