Penne with Asparagus and Spring Herbs Recipe

Name: Penne with Asparagus and Spring Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups vegetable broth; 8 cloves garlic, peeled; 3/4 cup low-fat, firm silken tofu; 4 tsp. extra-virgin olive oil; 2 tsp. fresh lemon juice; 1/2 tsp. Dijon mustard; 2 Tbs. chopped fresh chives; 2 Tbs. chopped fresh tarragon; 2 Tbs. chopped fresh parsley; 1 1/2 tsp. grated lemon zest; 1 lb. asparagus, trimmed; 8 oz. medium carrots (about 3), peeled; 12 oz. dried penne pasta

Servings: persons

1 1/4 cups vegetable broth
8 cloves garlic, peeled
3/4 cup low-fat, firm silken tofu
4 tsp. extra-virgin olive oil
2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
2 Tbs. chopped fresh chives
2 Tbs. chopped fresh tarragon
2 Tbs. chopped fresh parsley
1 1/2 tsp. grated lemon zest
1 lb. asparagus, trimmed
8 oz. medium carrots (about 3), peeled
12 oz. dried penne pasta

1
Bring large pot of lightly salted water to a boil.
2
Meanwhile, in small saucepan, combine broth and garlic; bring to a simmer over medium-high heat.
3
Reduce heat to low.
4
Cover and simmer until garlic is very tender, 15 to 20 minutes.
5
Transfer to blender or food processor.
6
Add tofu, olive oil, lemon juice, mustard, and salt and pepper to taste; process until smooth and creamy.
7
Return to saucepan.Warm over low heat but do not boil.
8
Stir in chives, tarragon, parsley and lemon zest.
9
Cover and keep warm.
10
(Sauce can be prepared ahead.
11
Cover and refrigerate for up to 2 days.
12
Reheat before continuing with recipe.)
13
Peel asparagus stalks, if desired, and cut into 1 1/2-inch lengths.
14
Cut carrots into 1 3/4-by 14-inch sticks.
15
Add pasta to boiling water, stirring to prevent sticking.
16
Cook, stirring often, until just tender, 9 to 11 minutes.
17
While pasta is cooking, place carrots in a steamer basket over boiling water.
18
Top with asparagus.
19
Cover and steam until tender, 4 to 5 minutes.
20
Drain pasta and transfer to large, warm bowl.
21
Add vegetables and reserved herb sauce; toss to coat.
22
Serve hot with lemon wedges for squeezing, if desired.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/4 cups vegetable broth, 8 cloves garlic, peeled, 3/4 cup low-fat, firm silken tofu, 4 tsp. extra-virgin olive oil, and more.

Yes, Penne with Asparagus and Spring Herbs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Penne with Asparagus and Spring Herbs

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