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🍝 Penne with green asparagus and tomatoes

414 kcal · 30 min · 4 servings

Ingredients

• 400 g green asparagus
• 1 clove garlic
• 500 g egg tomato
• 400 g whole grain penne
• salt
• 2 tbsp olive oil
• 1 pinch chili flakes
• 100 ml vegetable broth
• 80 g arugula (1 bunch)
• pepper

Instructions

1. 1. Thoroughly wash the green asparagus.
2. 2. Peel the bottom three centimeters of the asparagus.
3. 3. Cut off the woody ends of the asparagus.
4. 4. Cut the asparagus into pieces about three centimeters long.
5. 5. Peel the garlic.
6. 6. Finely chop the garlic.
7. 7. Remove the hard stems from the tomatoes.
8. 8. Wash the tomatoes.
9. 9. Cut the tomatoes into coarse chunks.
10. 10. Bring water to a boil in a large pot.
11. 11. Salt the cooking water generously.
12. 12. Add the whole wheat penne to the boiling water.
13. 13. Cook the pasta al dente according to the package instructions.
14. 14. Heat oil in a large pan.
15. 15. Add the chopped garlic to the hot pan.
16. 16. Add the asparagus pieces to the pan.
17. 17. Add the chili peppers to the pan.
18. 18. Sauté the ingredients over high heat for two minutes.
19. 19. Pour the vegetable broth into the pan.
20. 20. Add the tomato chunks to the pan.
21. 21. Reduce the heat to a low setting.
22. 22. Cover the pan with a lid.
23. 23. Let the vegetables simmer for four to five minutes.
24. 24. Wash the arugula thoroughly.
25. 25. Shake the arugula dry.
26. 26. Tear the arugula into smaller pieces if desired.
27. 27. Drain the cooked pasta.
28. 28. Add the pasta to the pan with the asparagus mixture.
29. 29. Add the arugula to the pasta and vegetables.
30. 30. Mix everything well together.
31. 31. Season the dish with salt to taste.
32. 32. Season the dish with pepper to taste.

Nutrition per serving

• kcal: 414
• Protein: 17 g · Fett/Fat: 8 g · Carbs: 67 g