CREAMY ASPARAGUS PASTA
Creamy Asparagus Pasta Recipe - A creamy, yet healthy veggie loaded protein-packed pasta with asparagus and peas, all tossed in a lightened-up cream sauce!
Provided by Katerina | Diethood
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil.
- Add pasta to boiling water and cook for 7 minutes; add prepared vegetables to the pot and continue to cook for 3 more minutes, or until al dente.
- Drain.
- In the meantime prepare the sauce.
- Heat olive oil in a large skillet over medium heat.
- Add onions and garlic and cook for 3 minutes, or until tender.
- In a small mixing bowl combine flour and chicken broth; whisk until thoroughly incorporated.
- Add broth mixture to the onion mixture in the pan.
- Whisk in milk; continue to whisk constantly and bring to a boil.
- Reduce heat and cook for 1 more minute, or until thickened.
- Stir in the cream cheese; stir until melted.
- Stir in the grated parmesan cheese and remove from heat.
- Season with salt and pepper.
- Add pasta and vegetables to the sauce; stir until completely combined.
- Serve.
Nutrition Facts : Calories 264.5 kcal, Carbohydrate 42.6 g, Protein 13.7 g, Fat 6.7 g, SaturatedFat 2 g, Cholesterol 9.9 mg, Sodium 109.3 mg, Fiber 6.1 g, Sugar 4.6 g, ServingSize 1 serving
CREAMY ASPARAGUS PASTA
A wonderfully satisfying meal that cooks in minutes. Delicious!
Provided by HEIDI S.
Categories Main Dish Recipes Pasta
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil. Boil asparagus for 3 to 4 minutes; drain.
- In a large saucepan melt butter over medium heat. Saute garlic and asparagus for 3 to 4 minutes. Stir in the cream and simmer for 10 minutes.
- Meanwhile, bring a large pot of water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain and transfer to a serving dish.
- Stir lemon juice into asparagus mixture; pour mixture over pasta.
Nutrition Facts : Calories 246.8 calories, Carbohydrate 44 g, Cholesterol 9.9 mg, Fat 4.7 g, Fiber 4.1 g, Protein 8.3 g, SaturatedFat 2.4 g, Sodium 30.9 mg, Sugar 0.7 g
ASPARAGUS CREAM PASTA
Making a cream out of the stalks means that every mouthful of pasta will have a delicious taste of asparagus
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta
Time 40m
Number Of Ingredients 5
Steps:
- To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. In a small saucepan bring the cream and garlic to the boil. Take off the heat, remove the garlic, then set the pan aside.
- Cook the stalks in boiling salted water for about 4-5 mins until tender, drain, then tip into the cream with the grated parmesan. Blitz with a hand blender until smooth.
- Cook the pasta according to pack instructions, then throw in the tips 2 mins before the end of cooking time. Gently reheat the cream, drain pasta, then tip into a bowl with the cream. Toss, divide into pasta bowls, top with parmesan shavings and serve.
Nutrition Facts : Calories 931 calories, Fat 47 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.53 milligram of sodium
CREAMY ASPARAGUS AND PEAS PASTA
This recipe is inspired by both Jaime Oliver's Creamy Shells and Peas recipe and a local restaurant's version. However, I've never been tempted to make Jaime's; I'm sure it tastes awesome but I decided to tweak it to my heart's content. Mine is very fast to make and very fresh tasting.
Provided by Judy
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
- Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
- Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
- Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
- Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
- Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
- Stir in cream and bring mixture to a simmer.
- Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 54.6 g, Cholesterol 91.1 mg, Fat 14 g, Fiber 6.8 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 435.2 mg, Sugar 5.1 g
CREAMY PASTA WITH ASPARAGUS & PEAS
Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 17m
Number Of Ingredients 5
Steps:
- Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
- Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.
Nutrition Facts : Calories 658 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium
CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO
Another delicious meal from Cooks Country. Warm and inviting, simple to make and tastes delicious at dinner or forlunch. Simple to make and ingredients are readily available. Times overlap- made in under 30 min
Provided by Chef1MOM-Connie
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
- Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
- Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
- Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
- Season with salt and pepper to taste.
- Sprinkle with crunchy prosciutto.
- Serve. Delicious with crusty warm bread.
Nutrition Facts : Calories 849.3, Fat 38.2, SaturatedFat 21, Cholesterol 114.5, Sodium 619.3, Carbohydrate 94, Fiber 6.1, Sugar 5.2, Protein 33.6
CREAMY PASTA PRIMAVERA
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
ANGEL HAIR PASTA WITH CREAMY ASPARAGUS
Make and share this Angel Hair Pasta With Creamy Asparagus recipe from Food.com.
Provided by ChefDebs
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil asparagus in water for 5 mins, then drain and cool down quickly with cold water.Cut asparagus into 1 inch pieces,set aside.
- In a small skillet melt the butter over med heat and add the onions, garlic and pepper flakes, saute for 5 mins until soft.
- Add the cream, parmesan cheese and lemon juice and simmer for 5 mins until sauce thickens slightly. Add the asparagus and black pepper to the sauce. keep warm.
- Cook the pasta until al dente, drain and serve imediately with the asparagus sauce on top.
- Serve with extra parmesan and red pepper flakes.
Nutrition Facts : Calories 596.7, Fat 36, SaturatedFat 21.9, Cholesterol 118.8, Sodium 459.2, Carbohydrate 49.7, Fiber 3.4, Sugar 2.5, Protein 20.1
CREAMY ASPARAGUS PASTA
In this quick pasta dinner, umami-rich seaweed stars twice: first, in the form of dasima (dried kelp), which seasons the pasta water and sauce with seaside savor; second, as gim (roasted seaweed), which lends deep nuttiness and some salty crunch, too. The pasta finishes cooking in a blush of heavy cream and a splash of the dasima broth, transforming into a dreamy emulsion balanced by rice vinegar. In this recipe's final moments, a rich glug of sesame oil glosses the chewy rigatoni and echoes the toasted flavor of the gim, which sings.
Provided by Eric Kim
Categories weeknight, pastas
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fold the gim in half and, with very sharp kitchen shears or a chef's knife, slice into thin strips. Set aside for serving.
- In a large pot, combine 1 dasima square with 8 cups cold tap water. Bring the water to a boil and season with the kosher salt. Tumble in the pasta and cook for half the time the package tells you is al dente. Reserve 1 cup of the pasta water. Drain the pasta, then add it back to the pot. (Discard the dasima.)
- Add the remaining dasima square, cream, red onion, garlic, black pepper and reserved pasta water to the pasta. Bring to a boil over high heat, then immediately reduce the heat to a gentle simmer. Stirring occasionally, cook the pasta until the onion-infused cream has thickened significantly, thinly coating the noodles, 4 to 5 minutes.
- Turn off the heat. Add the vinegar and asparagus, and stir to combine for 1 minute. The residual heat from the pasta will gently cook the asparagus to tender-crisp. Stir in the sesame oil and season with more black pepper, if desired. Divide the pasta among serving dishes, discarding the dasima, and shower with the reserved gim and sprinkle with flaky sea salt. Serve immediately, before the gim wilts and turns soggy.
CREAMY FETTUCCINE WITH ASPARAGUS
Toasted pine nuts add crunch to this combo of fettuccine and asparagus.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a small skillet over medium heat, toast pine nuts, stirring often, until golden, 2 to 3 minutes.
- In a large pot of boiling salted water, cook fettuccine until al dente, according to package instructions, adding asparagus during last 5 minutes of cooking. Reserve 1 cup of pasta water; drain.
- Return pasta, asparagus, and reserved pasta water to the pot. Toss with goat cheese, mustard, dill, and toasted pine nuts. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 496 g, Fat 13 g, Fiber 7 g, Protein 25 g
PASTA WITH CREAMY ASPARAGUS
Provided by Marian Burros
Categories dinner, weekday, pastas, main course, side dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in covered pot for the pasta.
- Wash the asparagus, then trim by breaking at the point where the tough, woody part of the stem meets the tender part. Cut into 1-inch pieces, and steam over hot water for 3 to 7 minutes.
- Whisk the yogurt and sour cream with the mustard and the nutmeg, and blend a little of this mixture with the cornstarch to make a paste. Then, return cornstarch mixture to sour-cream yogurt.
- Cook pasta according to package directions.
- Drain pasta and asparagus, and combine with yogurt-sour cream mixture. Cook over medium heat until mixture is just heated through.
- Coarsely grate cheese, and add to the pasta-asparagus mixture. Season with salt and pepper.
Nutrition Facts : @context http, Calories 677, UnsaturatedFat 4 grams, Carbohydrate 111 grams, Fat 10 grams, Fiber 9 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 546 milligrams, Sugar 19 grams, TransFat 0 grams
CHEESY ASPARAGUS PASTA
What better way to enjoy spring's bounty than with a dish packed with asparagus? This gourmet take on mac and cheese will have the whole family excited about in-season fare.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 8
Steps:
- Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.
- Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.
- Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.
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CREAMY ASPARAGUS PASTA RECIPE | CHEFDEHOME.COM
From chefdehome.com
Cuisine ItalianCategory Pasta, Dinner, LunchServings 4-6Total Time 35 mins
- Cook Asparagus: In a bowl, add water with ice. Set aside. Bring a pot of water to rolling boil. Add trimmed and cut asparagus. Cook for 2-3 minutes or until asparagus is dark green in color. Drain water. Add asparagus to water with ice. Set aside.
- Cook penne pasta according to package direction. Once cooked, drain pasta reserving 1/2 cup of liquid.
- Cook Pasta Sauce - While pasta cooks, heat a deep large saute pan or skillet on medium heat. Add olive oil and shallot. Cook until onions are soft. Now add diced sun-dried tomatoes and garlic. Cook for 30 seconds to flavor the oil. Sprinkle flour on top and cook stirring often for 1 minute. Add lukewarm milk. Stir often until milk thickens and there are no lumps. Mix in 1/2 tsp salt, chicken stock, cream cheese and half of parmesan cheese. Stir until fully combined.
- Assemble Asparagus Pasta - Add green peas, cooked asparagus, lemon juice, cooked and drained penne pasta, half of chopped basil to the skillet with 1/2 cup of reserved pasta liquid. Toss the pasta with sauce sitting at the bottom of pan until pasta looks creamy and everything is well distributed. Taste and adjust seasoning with salt and black pepper.
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- Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
- Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl. Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes. Stir in tarragon, lemon zest and juice.
- Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.
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