The perfect spring time pasta dish
I made asparagus pasta last night that was delicious to both adults AND picky toddlers! It took a grand total of 15 minutes to make which is my kind of meal for a weeknight. My only complaint about it is that there is a disappointing lack of bacon…
I think I stole this recipe over a year ago from Cooking Light, but I’ve reworked it to make it less “canola oil” and more “real food yumminess”. My edits below reflect how I made it.
-1 lb of whole wheat pasta (I used bow ties). Use brown rice pasta if following a gluten-free diet.
-salt & pepper to taste
-a bunch of minced garlic
-the zest of 1 medium lemon. (Psst, Kori, this is a great recipe to use your microplane).
-1 cup of chicken broth (use vegetable broth if you follow a vegetarian diet)
-4 tbslp of butter…or a little more. Knock yourself out!
-1 lb of asparagus cut in to 1 inch sections
-4 tblsp of olive oil (divided)
-Parmesan cheese. Use fresh grated. That crap in the shelf stable green can would ruin this light spring time dish.
1) In a large pot, bring salted water with 2 tbsp of olive oil to a boil. Add pasta. Cook according to directions.
2) Meanwhile, heat a small saucepan over medium heat. Add 2 tbsp olive oil and saute the asparagus sections. Someone once told me to cook fresh young green veggies until they’re the “color of spring”. For asparagus, that is about 2-4 minutes. Remove cooked asparagus and set aside.
3) In the asparagus pan, add chicken broth, lemon zest, butter, garlic, and pepper. Cook until heated through – about 2 minutes.
4) Drain pasta and return to pot. Add asparagus and sauce mixture to the pasta. Top with a generous helping of Parmesan cheese. Serve immediately. Serve to picky toddlers sans asparagus.
Great additions to this dish:
– this would have been great with grilled chicken. I served it on meatless Mondays, but a little extra protein would have been nice.
-if you like red, green, or yellow peppers or even mushrooms (barf), it would go well with the flavors.
-artichoke hearts, a few diced tomatoes, a drizzle of pesto, some pine nuts, and some shredded crab in this would have made my tongue felt like it won the lottery. Oh crap, now I’m hungry.