Penne With Asparagus

Photo: flickr user Special*Dark

Ingredients

8 ounces uncooked penne or ziti

1 tablespoon olive oil

2 mediums shallots, finely chopped

2 cups prepared tomato sauce

2/3 cup plain soy milk

2 pounds pencil-thin asparagus

trimmed and cut into 1-inch pieces

1/2 teaspoon dried tarragon

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Preparation

4 SERVINGS DAIRY-FREE

This lovely pasta recipe celebrates the arrival of local asparagus, with which no import compares. For the freshest flavor choose a simple tomato sauce - one flavored with onion and garlic and not too much else. If you prefer a richer dish (and you eat dairy products), replace the soy milk with half-and-half.

MEAL PLAN: Serve with crusty Italian or French bread to mop up the sauce. Also make a simple salad, pairing a mild lettuce with a spicy green like radicchio, plus any vegetables left from the week. Finish with sliced ripe pears drizzled with honey.

Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain well.

Meanwhile, in large skillet, heat oil over medium heat. Add shallots and cook, stirring occasionally, until softened, 6 to 7 minutes.

Stir in tomato sauce and soy milk, increase heat to high and bring to a boil.

Add asparagus and tarragon and reduce heat to low. Partially cover and cook until asparagus are tender and sauce is slightly thickened, 10 to 12 minutes.

Add pasta to asparagus mixture along with salt and pepper. Toss until well coated and serve hot.