Asparagus with Penne Pasta, Tuscan Style

Asparagus with Penne Pasta, Tuscan Style

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  • 3 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 cup crimini mushrooms, sliced
  • 8 to 12 asparagus spears, cut into 1-inch lengths (tough ends removed)
  • 2 cups chopped tomatoes, lightly drained
  • 2 cups cooked white beans
  • 1 cup coarsely chopped basil leaves, plus additional for garnish
  • 1/2 cup grated Parmesan cheese, plus additional for garnish
  • 1/2 lemon, juiced
  • 3/4 pound penne (or your favorite shape) pasta, cooked and drained
  • Salt and pepper, to taste

Optional additions

  • Chopped toasted hazelnuts, pitted kalamata olives, fresh sage and/or Italian sausage


In a heavy pot, heat oil until the surface begins to move. Stir in garlic, mushrooms and asparagus and cook for 4 to 5 minutes or until asparagus is crisp-tender.

Add tomatoes, white beans, basil and Parmesan and simmer for 1 to 2 minutes. Squeeze in lemon juice. Stir in pasta and adjust the seasonings with salt and pepper. Heat through and serve garnished with grated Parmesan and chopped fresh basil.