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Asparagus Pasta

This Asparagus Pasta is made with al dente pasta, sauteed garlic and asparagus, and Parmesan cheese. It's simple, yet so delicious.
Course Main Course
Cuisine Italian
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 8
Calories 336kcal
Author Dina

Ingredients

Instructions

  • Wash and trim the ends of your asparagus. Then cut them into 1 1/2 inch pieces.
  • Bring a pot of salted water to a boil and cook 1 lb of spaghetti al dente. Note: Don’t drain the pasta water since you will need it later. When there is about 1-2 minutes left before the pasta is done, throw in the asparagus (just to blanch it). Don’t let the asparagus sit in the boiling water longer than 3 minutes or it will overcook.
  • Then remove the asparagus using a large slotted spoon.
  • Now bring a large skillet over medium heat and add in 1/4 cup olive oil and 4 minced garlic cloves. Cook the garlic for about 1 minute, then stir in the blanched asparagus.
  • Then use tongs to transfer the cooked spaghetti right into the pan, try to keep the pasta moving. Then fill a measuring cup with 1 cup of the pasta water and slowly pour it over the pasta in the pan.
  • Then stir in 1 cup of grated Parmesan cheese, 1/4 tsp crushed red pepper flakes, and Salt and pepper to taste. Enjoy!

Notes

  • Don't overcook the asparagus- This is so easy to do, so be sure to get the asparagus out of the boiling water after only a minute or two. You're just blanching them.
  • Keep the pasta moving in the pan- You don't want the pasta to clump or burn, so keep it moving in the oil. This will coat it so it will evenly distribute the flavor and not burn until the pasta water is poured in.

Nutrition

Calories: 336kcal | Carbohydrates: 47g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 224mg | Potassium: 270mg | Fiber: 3g | Sugar: 3g | Vitamin A: 537IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 2mg