Pasta With Asparagus

This Pasta with Asparagus is a delightful, weeknight-friendly dinner that brings fresh spring flavors to your table. The dish highlights the natural sweetness of crisp-tender asparagus spears paired with the savory depth of minced garlic and rich Parmesan cheese. Cooked al dente mostaccioli or elbow macaroni provides the perfect vehicle for the light, aromatic sauce made with olive oil or butter. A hint of red pepper flakes adds a subtle warmth that complements the vegetables without overpowering them. Simple to prepare with pantry staples and fresh produce, this vegetarian meal is perfect for busy evenings or casual gatherings. It offers a satisfying balance of textures and flavors, making it a reliable favorite for home cooks seeking a healthy yet indulgent option. Serve it as a main course or alongside a simple green salad for a complete, comforting meal.

Cooking Method: Sautéing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 374.8

Dietary: Diabetic, Vegetarian

Description

This Pasta with Asparagus is a delightful, weeknight-friendly dinner that brings fresh spring flavors to your table. The dish highlights the natural sweetness of crisp-tender asparagus spears paired with the savory depth of minced garlic and rich Parmesan cheese. Cooked al dente mostaccioli or elbow macaroni provides the perfect vehicle for the light, aromatic sauce made with olive oil or butter. A hint of red pepper flakes adds a subtle warmth that complements the vegetables without overpowering them. Simple to prepare with pantry staples and fresh produce, this vegetarian meal is perfect for busy evenings or casual gatherings. It offers a satisfying balance of textures and flavors, making it a reliable favorite for home cooks seeking a healthy yet indulgent option. Serve it as a main course or alongside a simple green salad for a complete, comforting meal.

Ingredients

1 pound Fresh asparagus, trimmed and cut into 1-inch pieces
1/2 pound Mostaccioli or Elbow macaroni
5 cloves Garlic, minced
1/4 cup Olive oil
1 tablespoon Butter or margarine
1/4 teaspoon Dried red pepper flakes
2 dashes Hot pepper sauce (optional)
1/4 cup Shredded Parmesan cheese
to taste Salt
to taste Black pepper

Directions

1
Bring a large pot of salted water to a boil.
2
Add the pasta and cook according to package directions until al dente.
3
In the last 3-4 minutes of cooking the pasta, add the asparagus spears to the boiling water to blanch them.
4
Drain the pasta and asparagus together, reserving 1/2 cup of the pasta water.
5
Heat the olive oil and butter in a large skillet over medium heat.
6
Add the minced garlic and red pepper flakes, sauting for about 1 minute until fragrant but not browned.
7
Add the cooked pasta and asparagus to the skillet.
8
Toss with the reserved pasta water, hot pepper sauce (if using), salt, and black pepper to create a light sauce.
9
Remove from heat and toss with the shredded Parmesan cheese until evenly coated.
10
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 374.8kcal

% Daily Value *
Total Fat 18.9g30%
Saturated Fat 4.1g21%
Cholesterol 8.1mg3%
Sodium 354.7mg15%
Total Carbohydrate 46.9g16%
Dietary Fiber 5.4g22%
Sugars 3.8g
Protein 10.7g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can substitute the mostaccioli with penne, rigatoni, or fusilli for a similar texture.

For a richer flavor, add a splash of white wine to the skillet after sauting the garlic, letting it reduce before adding the pasta.

If using thick asparagus stalks, peel the lower third before cutting to ensure tender texture.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk to refresh the sauce.

This dish is easily made vegan by omitting the butter and Parmesan cheese, or by using nutritional yeast and a plant-based butter.

Keywords: pasta, asparagus, garlic, parmesan, vegetarian, quick dinner, spring recipe, olive oil, red pepper flakes, mostaccioli, easy meal, healthy, weeknight, italian style, simple, family friendly

Read it online: https://www.chefs-mate.com/recipe/pasta-with-asparagus/