Spring Day Asparagus Pasta Recipes

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SPRING ASPARAGUS AND MUSHROOM PAPPARDELLE



Spring Asparagus and Mushroom Pappardelle image

Add seasonal vegetables to pasta with this easy Spring Asparagus and Mushroom Papardelle Recipe from Delish.com

Categories     spring recipes     spring vegetables     asparagus     pasta recipes     weeknight dinners

Time 30m

Yield 4

Number Of Ingredients 12

kosher salt
1 lb. pappardelle
3 tbsp. extra-virgin olive oil
1 lb. baby bella mushrooms, sliced into 1/4" pieces
2 cloves garlic, minced
Freshly ground black pepper
1 c. vegetable stock
1 lb. asparagus, chopped into 1" pieces
2 tbsp. butter
1 c. freshly grated Parmesan, plus more for garnish
1 c. freshly grated fontina cheese
1/2 c. parsley leaves

Steps:

  • Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
  • Meanwhile, in a large skillet over medium-high heat, heat oil. Add mushrooms and spread in an even layer; cook for 3 minutes before stirring to let the mushrooms brown. Add garlic, season with salt and pepper, and cook 2 minutes more. Add stock and asparagus, then using a wooden spoon, scrape bottom of pan to remove the browned garlic and mushrooms. Bring to a boil and simmer for 5 minutes. Add butter, pasta, and both cheeses, then gently mix with tongs. (If the pasta seems dry, slowly add reserved pasta water until desired consistency is reached.)
  • Serve in skillet or transfer pasta to a platter and top with grated Parmesan, a drizzle of olive oil and parsley. Serve immediately.

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Provided by Food Network

Categories     side-dish

Time 21m

Yield 4 servings

Number Of Ingredients 10

1/2 pound mostaccioli or elbow macaroni, cooked and drained
5 garlic cloves, minced
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter or margarine
1 pound fresh asparagus, cut into 1-inch pieces
Salt to taste
1/4 teaspoon black pepper

Steps:

  • Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.

SPRING ASPARAGUS



Spring Asparagus image

This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. -Millie Vickery, Lena, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
2 small tomatoes, cut into wedges
3 tablespoons cider vinegar
3/4 teaspoon Worcestershire sauce
1/3 cup sugar
1 tablespoon grated onion
1/2 teaspoon salt
1/2 teaspoon paprika
1/3 cup canola oil
1/3 cup sliced almonds, toasted
1/3 cup crumbled blue cheese, optional

Steps:

  • In a large saucepan, bring 1 cup water to a boil. Add asparagus; cook, covered, until crisp-tender, 3-5 minutes. Drain; place in a large bowl. Add tomatoes; cover and keep warm. , Place vinegar, Worcestershire sauce, sugar, onion, salt and paprika in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Toss with asparagus mixture. Top with almonds and, if desired, cheese.

Nutrition Facts : Calories 154 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

ASPARAGUS-SPRING PEA PASTA



Asparagus-Spring Pea Pasta image

Asparagus is great with pasta. After the first review, I have updated the recipe to include some garlic, which I agree improves the flavor of this dish!

Provided by potions

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb asparagus, trimmed and halved crosswise
1/4 lb snow peas
1/4 lb sugar snap pea
1 (12 ounce) package dried cellentani pasta
5 ounces fresh green peas or 5 ounces frozen green peas, thawed if frozen
1/4 cup fresh parmigiano-reggiano cheese, finely grated
1 teaspoon fresh lemon zest, finely grated
1 teaspoon fresh lemon juice (to taste)
1 teaspoon garlic, minced (or to taste)
1/4 cup extra virgin olive oil
2 ounces prosciutto or 2 ounces ham, torn into pieces
1/4 cup fresh chives, chopped
1/2 cup ricotta cheese
salt, to taste
pepper (optional)

Steps:

  • Bring large pot of water to a boil; add salt.
  • Add asparagus and cook until crisp-tender, about 3 minutes.
  • Transfer with a slotted spoon to a bowl of ice and cold water.
  • Bring water in pot back to a boil; add snow peas and cook just until tender, about 1 minute.
  • Transfer with slotted spoon to bowl of ice and cold water.
  • Repeat with sugar snap peas; reserve cooking liquid in pot.
  • When vegetables are cool, drain in a colander, set aside.
  • Bring cooking liquid in pot back to a boil; stir in pasta and cook until al dente, about 8 minutes.
  • Reserve 1 cup cooking liquid, then drain pasta.
  • Diagonally cut asparagus into 1/4-inch thick slices.
  • Transfer half of asparagus to a food processor.
  • Diagonally cut half of the snow peas and sugar snap peas in half; add cut snow and sugar snap peas to food processor with half of green peas.
  • Add 6 T reserved cooking liquid, the Parmigiano-Reggiano, zest, garlic, juice and oil; season with salt and pepper.
  • Process until smooth.
  • Combine with remaining vegetables in a saucepan; heat over low heat until warm, for sauce.
  • Transfer sauce, pasta and 1/4 cup cooking liquid to a large serving bowl; toss until coated well, adding additional cooking liquid, 2 T at a time, if too thick.
  • Salt and pepper to taste.
  • Top each serving with prosciutto, chives and a dollop of ricotta.
  • Sprinkle with pepper, if desired.

Nutrition Facts : Calories 392.7, Fat 13.8, SaturatedFat 3.8, Cholesterol 12.9, Sodium 89.7, Carbohydrate 53.1, Fiber 5.8, Sugar 4.5, Protein 15.1

SPRING ASPARAGUS ANGEL HAIR PASTA



Spring Asparagus Angel Hair Pasta image

Another recipe for a not so local Farmers' Market here in our state. Wish I could go to it every Saturday. I've not tried this but don't want to misplace the recipe.

Provided by Charlotte J

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 lbs asparagus
salt, for water
2 tablespoons olive oil
8 garlic cloves, shaved thin and julienned
1 cup shallot, peeled and julienned
1 pinch crushed red pepper flakes
2 lemons, juice of
3/4 cup fresh chives, chopped fine
1 lb angel hair pasta
salt and pepper
1/2 cup parmesan cheese, freshly grated

Steps:

  • Rinse the asparagus and remove the bottom inch of the stem.
  • Cut the tips into 2 inch pieces.
  • Cut the remaining piece julienned.
  • Set the asparagus aside.
  • Bring a large pot of water to a boil, add salt.
  • In a large nonstick skillet, saute the garlic, shallots and red pepper flakes in olive oil, until tender but not browned.
  • Add the lemon juice and reduce by half.
  • Drop the pasta and the asparagus tips into the boiling water.
  • Cook until the pasta is ala dente, about 3 - 4 minutes.
  • Drain for a few minutes and add to the pan.
  • While the pasta is cooking add the remaining asparagus to the pan with the shallots and saute until they begin to wilt.
  • Toss in the chives, the pasta and cook until the remaining water has evaporated.
  • Season with salt and freshly ground pepper.
  • Remove from heat and add the Parmesan cheese.
  • Serve immediately.
  • (When I make this a second time, I'm going to add a little lemon zest in step 7).

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