Penne Pasta with Asparagus, Pancetta and Cherry Tomatoes

By
Danette St. Onge
Danette St. Onge
Danette St. Onge
Danette St. Onge is a food writer specializing in international cuisines. She authored "The Better-Than-Takeout Thai Cookbook" and has also served as the Italian Food Expert for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 12/28/22
Penne pasta with asparagus, tomatoes and pancetta
Penne pasta with asparagus, tomatoes and pancetta Daniel Bendjy/Getty Images
Prep: 5 mins
Cook: 12 mins
Total: 17 mins
Servings: 6 servings
Nutrition Facts (per serving)
407 Calories
9g Fat
68g Carbs
14g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 407
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 8%
Cholesterol 3mg 1%
Sodium 103mg 4%
Total Carbohydrate 68g 25%
Dietary Fiber 5g 17%
Protein 14g
Calcium 78mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here's another great quick and easy weeknight dinner idea: penne pasta (smooth or ridged -- rigate) tossed with asparagus, some crisp, smoky pancetta (or bacon), and juicy cherry tomatoes.

For a vegetarian version: substitute the pancetta with some summer squash or zucchini, sliced into half-moons.

If you have leftover grilled vegetables from a BBQ or backyard cookout, use those instead! It's a great way to turn them into another meal!

For bolder flavor: finely mince the garlic clove instead of crushing it, and leave it in. Substitute the parsley with fresh basil leaves. 

For a cold pasta salad version: rinse the pasta in cold water as soon as it's al dente, then drain and toss with the other ingredients. Using sun-dried tomatoes instead of fresh will help prevent the pasta salad from becoming soggy. For this version, definitely add a bit of olive oil when tossing the ingredients together, to prevent the pasta from sticking together in clumps, and I suggest using basil rather than parsley and using minced garlic that remains in the dish since dishes have less flavor when served cold.

Ingredients

  • 1 pound penne pasta
  • 3 tablespoons extra-virgin olive oil (plus extra for serving)
  • 1 clove garlic (peeled & crushed with the side of a knife)
  • 1 pound  asparagus (woody bottoms snapped off and discarded, the rest cut diagonally into approximately 2- to 3-inch pieces)
  • 1 pint cherry tomatoes (cut in half if larger than about 1/2 inch in diameter, otherwise whole)
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup smoked pancetta (pancetta affumicata) or julienned bacon (cut into thin strips about 1-inch long)
  • Optional: fresh parsley (finely chopped for garnish)

Steps to Make It

  1. Set a large pot of water, covered, to boil over high heat for the pasta. (When the water comes to a rolling boil, add 1 tablespoon of coarse sea salt or Kosher salt and once the water returns to a rolling boil, add the pasta and cook just to al dente texture.)

  2. Meanwhile, saute the garlic in 3 tablespoons of olive oil in a skillet for about 1 minute over medium heat, then add the asparagus and tomatoes, and salt and pepper to taste.

  3. Continue to saute over medium heat, stirring frequently with a wooden spoon, just until asparagus is tender, 5 to 8 minutes. Remove and discard the garlic clove. 

  4. Meanwhile, saute the pancetta or bacon in a separate pan until crisp, then drain on a paper-towel-lined plate.

  5. When the pasta is al dente, drain it well and return it to the pot. Add the asparagus-tomato mixture, the pancetta, and the parsley (if using) and toss well.

  6. Drizzle in a bit more extra-virgin olive oil, if desired, while tossing the ingredients together, then serve immediately.

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