Penne Pasta with Asparagus and Cherry Tomatoes
Prep time
Cook time
Total time
This is one of the speediest meals I can make. It takes as long to prepare as it takes the pasta to cook.
Recipe type: Pasta
Cuisine: Italian
Serves: 4
  • 225 grams /8 ounces penne pasta (or elbow or anything else you like)
  • 4 tablespoons good olive oil
  • ½ onion sliced lengthwise (optional)
  • 2 cloves garlic
  • 1 bunch asparagus, trimmed and cut into bite sized pieces
  • 1 cup cherry tomatoes, sliced
  • 1 cup roasted pumpkin (or any leftover vegetable you might have - even frozen peas would be good)
  • salt and pepper
  • ½ cup Parmesan either grated or shaved
  • 2 tablespoons fresh basil (if you have it, it's fine without)
  1. Fill a large pot with water and bring to the boil. Add the pasta and cook for 8-10 minutes until it's cooked al dente. Stir occasionally.
  2. In a skillet, heat the olive oil over medium-low and add the garlic and onion and cook for 2-3 minutes until soft but no color.
  3. Raise the heat to medium and add the cherry tomatoes and the asparagus and cook for 3 minutes. (If you're using frozen peas, add now)
  4. Add the leftover vegetables and toss just to warm.
  5. Add the drained pasta and toss lightly
  6. Pour into a bowl and top with parmesan and serve with some crusty garlic bread.
Recipe by Orgasmic Chef at