Penne Rustica with a Kick

Penne Rustica with a Kick

tossed with Asparagus and topped with Crispy Panko

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The week just isn’t complete without at least one pasta night. If you agree, you’re in luck! Our chefs put together a dish that’s sure to curb the most ferocious of carb cravings. In this recipe you’ll find penne studded with tender asparagus, fresh tomatoes, and swirls of garlic herb butter. The dreamy dish is finished off with a sprinkle of Parmesan and your new secret culinary weapon: an almond, chili, and lemon panko topping. It’s so deliciously easy, don’t be surprised when you find yourself making this dish again and again.

Allergens:WheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Penne Pasta


6 ounce


1 unit

Roma Tomato

1 unit


¼ cup

Panko Breadcrumbs


1 ounce


(ContainsTree Nuts)

1 teaspoon

Chili Flakes

2 tablespoon

Garlic Herb Butter


¼ cup

Parmesan Cheese


¼ ounce


Not included in your delivery

3 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat44 g
Saturated Fat19 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber10 g
Protein22 g
Cholesterol75 mg
Sodium300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Bring a large pot of salted water to a boil. Once boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.


Meanwhile, wash and dry all produce. Trim and discard woody ends from asparagus; cut stalks crosswise into 1-inch pieces. Dice tomato. Mince chives. Zest and quarter lemon. Melt 1 TBSP plain butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes. Turn off heat and stir in a pinch of lemon zest and chili flakes. Transfer to a small bowl.


Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender, 2-4 minutes. Add tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.


Add penne, garlic herb butter, half the Parmesan, and ⅓ cup reserved pasta water (½ cup for 4 servings) to pan with veggies; stir until thoroughly combined. Season with salt and pepper.


Add 1 TBSP plain butter (2 TBSP for 4 servings), half the chives, remaining lemon zest, and as many remaining chili flakes as you like to pan with pasta. Cook, stirring, until pasta is coated in sauce, 1-2 minutes. Turn off heat and stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.


Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Drizzle each bowl with olive oil. Garnish with remaining chives. Serve with remaining lemon wedges on the side.