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Penne with Asparagus and Cherry Tomatoes (Spring)
Ingredients
  • 8 ounces penne pasta
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 ½ pounds thin asparagus, trimmed and cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 2 cups (about 9 ounces) cherry tomatoes
  • 1 cup shelled fresh peas
  • ½ cup low-sodium chicken stock
  • 1 cup grated Parmesan
  •  
  • 2 tablespoons chopped fresh basil leaves
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