← All recipes
Mediterranean · Main
Basil Penne with Asparagus and Feta
Gluten-free penne, tender asparagus, white beans and sweet tomatoes tossed with garlic, basil and lemon, then finished with salty crumbled feta.
- YieldServes 4 (about 1 1/2 cups each)
- Hands-on37 min
- Total37 min
- Difficulty
Ingredients
- 170 ggluten-free penne, dry
- 450 gasparagus, trimmed and cut on the diagonal into 4 cm pieces
- 2 tbspolive oil
- 2 clovesgarlic, finely chopped
- 1 cancannellini beans, 425 g can, drained and rinsed
- 1½ cupsgrape tomatoes, halved
- ¼ cupfresh basil, chopped
- 2 tbspfresh lemon juice
- ½ tspcoarse sea salt
- ¼ tspcoarsely ground black pepper
- 170 gfeta cheese, crumbled; tomato-basil feta works well
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.