Print
Fresh, Healthy, Vegetarian Tomato and Asparagus Pasta recipe / Running in a Skirt

Fresh Tomato and Asparagus Pasta recipe

Fresh spring and summer vegetables shine in this healthy pasta dish.
Course Dinner
Cuisine Italian, Mediterranean
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 8 ounces whole wheat penne pasta about 2 cups dried
  • 2 tablespoons good olive oil
  • 2 garlic cloves minced
  • 1/2 bunch asparagus trimmed and cut in 1 1/2 inch pieces (about 2 cups)
  • 1/4 teaspoon salt divided
  • 1/4 teaspoon pepper divided
  • 2 cups cherry tomatoes halved
  • 1/2 cup vegetable stock
  • 1/2 cup pasta water
  • 1 cup shaved Parmesan
  • 1/2 cup fresh basil
  • 1/4 cup pine nuts toasted

Instructions

  1. Boil pasta 1 minute less than package instructions to al dente. Drain and reserve 1/2 cup pasta water.
  2. Over medium heat, saute the garlic in the olive oil for 1 minute just until fragrant. Be careful not to burn.
  3. Add the asparagus and cook for 3 minutes. Season with a pinch of the salt and pepper.
  4. Add the cherry tomatoes and saute for 2 minutes. Season with a pinch of the salt and pepper.
  5. Add the stock and allow to simmer. Cook for another 3 minutes or until stock starts to reduce.
  6. In a pasta bowl, add the pasta, pasta water, vegetable mixture and half of the cheese, basil and pine nuts. Mix until well combined.
  7. Top with the rest of the cheese, basil and pine nuts.
  8. Serve immediately.

Recipe Notes

Makes two large portions or four smaller ones.