Michael Romano's Penne with Asparagus and Red Peppers

This recipe serves:  2 4 6 8

1 1/2 teaspoons kosher salt
6 ounces penne pasta, ziti and rigatoni also work well
2 tablespoons olive oil
1/2 pound asparagus, ends snapped off and stalks cut into 2" pieces
1 roasted yellow bell pepper, peeled and diced
1 roasted red bell pepper, peeled and diced
1/2 teaspoon minced garlic
3/4 cups Basic Chicken Stock (see recipe),or low-sodium canned
2 teaspoons minced, fresh thyme
2 tablespoons freshly grated Parmesan cheese
freshly ground black pepper
1. Bring 1/2 gallon water and the kosher salt to a boil. Add the pasta and cook until just before it becomes al dente. Drain.

2. Meanwhile, heat 1 tablespoon olive oil in a 10" skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about 5 to 7 minutes. Add the peppers and garlic, and cook 1 minute more. Add the stock, bring to a boil, and lower the heat to medium.

3. Add the penne and thyme. Stir to combine the ingredients and simmer until the pasta is al dente, about 5 to 7 minutes. Stir in half of the cheese and the remaining 1 tablespoon of olive oil. Adjust the salt and pepper to taste.

4. Transfer to a warm bowl, sprinkle with the remaining cheese, and serve.

Serving Size: about 1 cup of pasta with vegetables

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