PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
ASPARAGUS WITH TOMATOES
This is a delicious way to take advantage of early spring's flavorful asparagus. A great dish to accompany large, busy meals, as most of the work can be done ahead of time and the asparagus reheated with the tomatoes and garlic at the last minute while the roast (or whatever else) is resting. Also a delicious preparation for green beans in place of the asparagus.
Provided by KEANSOR
Categories Side Dish Vegetables Tomatoes
Time 12m
Yield 4
Number Of Ingredients 5
Steps:
- Place the asparagus in a large skillet and fill with about 1 inch of water. Cover the pan and set over high heat. When the water comes to a boil, cook for 2 minutes or until the asparagus is bright green and almost tender.
- In a separate skillet, heat the oil over medium heat. Add the garlic; cook and stir for 1 minute. Add the tomato to the skillet and cook for about 1 minute or until heated through. Season with salt and pepper. Add asparagus to the pan and cook for about 2 minutes, until hot.
Nutrition Facts : Calories 63.4 calories, Carbohydrate 6.7 g, Fat 3.6 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 4.8 mg, Sugar 3.3 g
PASTA WITH ASPARAGUS
Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
ASPARAGUS WITH SUN-DRIED TOMATOES OVER PASTA
Steps:
- Heat the oil in a saucepan and saute the asparagus for about 4 minutes. Add the tomatoes, thyme, parsley and salt and pepper. Saute an additional 3 to 5 minutes. Pour the vegetables over the cooked pasta and sprinkle the Parmesan cheese over the top.
ASPARAGUS AND TOMATO PASTA SALAD
This easy, summery side or lunch can be prepared the night before.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, adding asparagus for last 2 minutes of cooking; drain. Rinse with cold water; drain.
- In tightly covered container, shake oil, vinegar, mustard and garlic salt.
- In large bowl, toss pasta, asparagus, bell pepper, tomatoes and oil mixture. Cover and refrigerate at least 30 minutes to blend flavors but no longer than 24 hours. Serve with pepper.
Nutrition Facts : Calories 250, Carbohydrate 39 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g
PASTA WITH ASPARAGUS, SUN-DRIED TOMATOES AND GOAT CHEESE
Make and share this Pasta With Asparagus, Sun-Dried Tomatoes and Goat Cheese recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of salted water to a boil. Meanwhile in large skillet, heat oil and saute leeks, stirring often, about 3 minutes or until softened.
- Add garlic, thyme, wine and sun-dried tomatoes.
- Cook 1 minute, then remove from heat and set aside.
- Add pasta to the pot of boiling water, and cook according to package directions.
- About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl.
- Reheat sauce and add to pasta, tossing to coat.
- Season with salt and pepper and add goat cheese. Serve hot.
Nutrition Facts : Calories 534.3, Fat 16.1, SaturatedFat 5.6, Cholesterol 13, Sodium 152.7, Carbohydrate 74.1, Fiber 5.2, Sugar 4, Protein 18.8
PENNE WITH SHRIMP, ASPARAGUS, AND SUN-DRIED TOMATOES
Categories Pasta Tomato Vegetable Sauté Basil Shrimp Asparagus White Wine Spring Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.
PASTA WITH ASPARAGUS AND FRESH TOMATO SAUCE
Make and share this Pasta With Asparagus and Fresh Tomato Sauce recipe from Food.com.
Provided by Maiumlteacute G.
Categories One Dish Meal
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the cherry tomatoes, capers, garlic, olive oil, basil and rocket. Season with pepper and salt.
- Bring a large pan of water to the boil. Add pasta, cook and 2 minutes before the end of cooking add the asparagus.
- Drain the pasta and asparagus and pour over the tomato mixture. Toss through the hot pasta and crumble over the ricotta cheese.
- Serve and enjoy!
ROASTED ASPARAGUS, PANCETTA & CHERRY TOMATO PASTA
A little asparagus goes a long way in this seasonal supper dish
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Boil the pasta in salted water. Put the asparagus into a roasting tin, then toss with the oil and pancetta. Roast for 10 mins until the pancetta starts to crisp up, stir in the tomatoes, then cook for 5 mins more.
- Drain the pasta, then add to the roasting tin along with the torn basil leaves and seasoning. Stir well until everything is glistening, then serve in bowls, scattered with grated Parmesan.
Nutrition Facts : Calories 520 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.82 milligram of sodium
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