Dinner Tonight: Pasta With Corn, Tomato, And Asparagus Recipe

1. 1

   Bring a large pot of salty water to boil and cook the pasta until al dente.

2. 2

   In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and red pepper flakes and cook until the garlic is soft and fragrant, 1-2 minutes. Add the chicken broth and bring to a boil.

3. 3

   Add the vegetables to the broth and cook until tender but still al dente (in the case of the asparagus). Stir in the butter and 3/4 of the Parmesan and cook, uncovered, until the sauce thickens slightly, about 2 minutes.

4. 4

   Add the drained pasta, season with salt and plenty of black pepper, and toss to coat in the sauce. Serve with the remaining Parmesan.

* Per serving · 4 servings · Values may vary.

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