Asparagus Pasta Recipe with Tomatoes
This Asparagus Pasta recipe with tomatoes is light, flavorful, and tasty - perfect for a spring or summer dinner. Simple ingredients like olive oil, garlic, basil, parmesan, and toasted pine nuts shine in this delicious vegetarian pasta dish will have everyone asking for seconds.
Boil pasta according to package instructions to al dente. Drain and reserve ½ cup pasta water. Over medium heat in a large skillet, sauté the garlic in the olive oil for 30 seconds just until fragrant. Be careful not to burn. Add the asparagus and cook for 3 minutes. Season with a pinch of the salt and pepper. Add the cherry tomatoes and saute for 2 minutes. Season with a pinch of the salt and pepper. Add the stock and allow to simmer. Cook for another 3 minutes or until stock starts to reduce. Add the pasta, pasta water, vegetable mixture, and basil. Mix until well combined. Remove from the heat and stir in most of the cheese and pine nuts, leaving a small amount of to top the dish with. If the dish seems dry add a few more tablespoons of pasta water. Pour the Asparagus Pasta recipe in a bowl and top with the rest of the cheese and pine nuts.
Store any leftovers in an airtight container in the fridge for up to 5 days.
I do not recommend freezing this recipe.
Tasty Additions: Red Pepper Flakes, Lemon or Greek Yogurt.
Calories: 384 kcal Carbohydrates: 45 g Protein: 16 g Fat: 16 g Saturated Fat: 4 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 6 g Cholesterol: 22 mg Sodium: 512 mg Potassium: 488 mg Fiber: 7 g Sugar: 6 g Vitamin A: 1596 IU Vitamin C: 24 mg Calcium: 323 mg Iron: 4 mg