Description
This spring pasta dish is loaded with seasonal ingredients, like asparagus, fresh peas and cherry tomatoes.
Ingredients
Scale
- 8 ounces short pasta, such as Nodi Marini
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
- Salt and freshly ground black pepper
- 2 cups cherry tomatoes
- 1 cup shelled fresh peas
- 1/2 cup low-sodium vegetable broth
- 1 cup grated microbial-rennet Parmesan
- 2 tablespoons chopped fresh basil leaves
Instructions
- Boil: 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.
- Sauté: 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.
- Simmer: Pour the vegetable broth 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.
- Combine: Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Notes
This recipe can be easily adapted by adjusting the amount of vegetables or adding pepper flakes, Calabrian chili paste, or a touch of lemon for additional brightness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 25 mg
Keywords: spring pasta, seasonal vegetables, asparagus, cherry tomatoes, Italian dinner