Asparagus with Pasta
Every once in a while, my wife asks me to make something she has a desire for and Sunday night, it was penne pasta with asparagus, which we happen to have in the refrigerator. The asparagus was the young, thin stalks that were so tender and delicious.
So I researched several variations of this dish on the Internet and came up with the following. This is simple and easy to prepare, a meal perfect for any time of the year, especially now when produce is at its best locally.
Although I posted the recipe below for four servings, I cut the recipe down by half when I made it since it was just the two of us eating the sauce and there was some leftover. I did cook a pound of pasta because my two little girls dined on penne with butter and some freshly grated Parmesan cheese, one of their favorite gourmet sauces.
Asparagus, a beloved vegetable, is known for its delicate flavor and numerous health benefits. With its slender stalks and vibrant green color, asparagus adds elegance to any dish. It is a versatile ingredient that can be enjoyed in various culinary creations.
Whether roasted, grilled, steamed, or sautéed, asparagus offers a satisfying crunch and a slightly sweet taste. Rich in nutrients, it is a great source of vitamins A, C, E, and K, as well as folate and fiber.
Asparagus not only promotes digestive health but also supports healthy brain function and aids in reducing inflammation. Embrace the freshness of asparagus in your recipes and savor its distinctive taste and nutritional goodness.
Penne Pasta with Asparagus Recipe
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 bunch asparagus ends trimmed and cut into 1½ inch pieces
- 2 medium onions chopped
- 4 cloves garlic cloves finely minced
- 1 pint cherry tomatoes whole or sliced
- ½ cup peas
- 1 tablespoon fresh basil
- 1 tablespoon fresh tarragon
- ½ tablespoon fresh oregano
- ½ cup Parmesan cheese grated, with additional cheese to garnish
- salt and freshly ground black pepper to taste
- 1 pound penne pasta
- ¼ cup pine nuts toasted
- Start by heating up a large pot of water to cook the pasta.
- Trim the ends of the asparagus and then cut each stalk into ½ inch pieces.
- Chop the onions finely and mince the garlic.
- Finely chop the basil, tarragon & oregano.
- Grate your Parmesan cheese or have it standing by in a cheese grater.
- When the water comes to a boil, add some salt and then the pasta and cook to al dente. If you have done all the prepping while the water comes to a boil, the sauce should be done about the same time the pasta takes to cook.It is better to have the pasta under-cooked since you will be finishing it off in the sauce but try not to overcook the pasta so it loses its crispness.
- While the pasta is cooking, heat up a large sized sauté pan or fry pan over medium-high heat. You could also cook this in a large saucepan.
- Add the butter and oil and when hot, add the asparagus and sauté for about 3 minutes. Remove the asparagus from the pan and keep warm.
- Add the onions, garlic & a little more olive oil if needed to the pan and sauté until the onions become translucent & golden in color, about 8 - 10 minutes.
- Now add the cherry tomatoes, peas, basil, tarragon, oregano and season to taste with salt and freshly ground pepper.
- At this point, I like to take about ¼ cup of the water the pasta has been cooking in and add it to the sauce. Let the sauce come to a boil and then reduce the heat to medium and let the sauce simmer until it thickens about 8 minutes.
- Add the asparagus back to the pan and cook until tender but still crisp, 3 to 4 minutes.
- Add the pasta to the pan, along with the grated Parmesan and toss gently. Taste and adjust seasonings with salt and pepper.
Some of My Favorite Pasta Recipes