Can I use frozen asparagus for this recipe?

Yes, frozen asparagus can be a convenient option for Asparagus Pasta. Just make sure to thaw and drain any excess moisture before sautéing to maintain the dish's texture and flavor.

What type of pasta should I use for Asparagus Pasta?

You can use any pasta shape that you prefer, including spaghetti, penne, or even gluten-free options. The key is to cook it to al dente for the best texture.

Can I add protein to Asparagus Pasta?

Absolutely! Adding grilled chicken, shrimp, or even chickpeas can not only enhance the flavors but also boost the nutritional value. Just toss them in along with the pasta.

How can I store leftovers of Asparagus Pasta?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of reserved pasta water to bring back its creamy consistency.

What alternatives can I use instead of parmesan?

If you need a substitute for parmesan, consider using nutritional yeast for a vegan option or pecorino for something with a sharper flavor. Both can complement the dish beautifully.

Asparagus Pasta: Easy Recipe For Flavor Lovers

Ingredients

Units Scale

12 ounces pasta (any shape)
2 tablespoons extra virgin olive oil
1 small onion (finely chopped)
3 cloves garlic (grated)
1 1/2 pounds asparagus (fresh or frozen)
3/4 teaspoon salt (or more to taste)
1/8 teaspoon black pepper
1/2 cup grated parmesan (or more to taste)
1/2 cup fresh basil (or 3 sprigs fresh thyme)
1/2 lemon (juice and zest)

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Instructions

Begin by cutting off and discarding the woody ends of the asparagus and slicing the spears into discs, leaving the tips whole.
In a large skillet, heat two tablespoons of extra virgin olive oil over medium heat and add the onions, sauté until translucent.
Add the chopped asparagus, grated garlic, salt, and black pepper, and cook until fork-tender, about five minutes.
Transfer half of the cooked asparagus mixture to a food processor along with basil, parmesan, lemon juice, and a couple of tablespoons of water; blend until creamy.
Cook the pasta in boiling salted water until al dente, reserving half a cup of pasta water.
Drain the pasta and combine it with the creamy sauce and remaining asparagus in the skillet, adding reserved pasta water as needed. Serve immediately.

Notes

Reserve some pasta water for a creamier sauce. For added nutrition, substitute whole wheat pasta for fiber.

Author: benjamin_scott
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main course
Method: Sautéing
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg