Asparagus Pasta Recipe
This vibrant Asparagus Pasta is a celebration of spring, where tender-crisp spears meet silky, garlic-infused olive oil and a generous snowfall of Parmesan. After testing numerous variations, I’ve perfected this one-pan method that coaxes maximum flavor from simple ingredients, resulting in a restaurant-quality dish ready in under 30 minutes. It’s the ultimate quick, elegant dinner that truly lets the star ingredient shine.
PrintAsparagus Pasta
Ingredients
Scale
- 1 lb asparagus (cut into 1 1/2 inch pieces)
- 1 lb spaghetti pasta
- 1 cup reserved pasta water
- 1/4 cup olive oil
- 4 garlic cloves (minced)
- 1 cup grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes
- Salt and pepper to taste
Instructions
- Wash and trim the ends of your asparagus. Then cut them into 1 1/2 inch pieces.
- Bring a pot of salted water to a boil and cook 1 lb of spaghetti al dente. Note: Don’t drain the pasta water since you will need it later. When there is about 1-2 minutes left before the pasta is done, throw in the asparagus (just to blanch it). Don’t let the asparagus sit in the boiling water longer than 3 minutes or it will overcook.
- Then remove the asparagus using a large slotted spoon.
- Now bring a large skillet over medium heat and add in 1/4 cup olive oil and 4 minced garlic cloves. Cook the garlic for about 1 minute, then stir in the blanched asparagus.
- Then use tongs to transfer the cooked spaghetti right into the pan, try to keep the pasta moving. Then fill a measuring cup with 1 cup of the pasta water and slowly pour it over the pasta in the pan.
- Then stir in 1 cup of grated Parmesan cheese, 1/4 tsp crushed red pepper flakes, and Salt and pepper to taste. Enjoy!
🍳
Get our 10 best recipes — free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
One Comment
Comments are closed.