Pasta With Asparagus

5.0(7)

A clipped out recipe from one of the TOH magazines submitted by J Fisher. She originally added red pepper flakes and hot sauce (1 tsp flakes & 3 dashes hot sauce) to this dish but due to allergies in our home I had to take those out and adjust with a bit more pepper and some extra garlic. I hope you enjoy it. I love making this in the Spring when asparagus is very fresh and has small stalks.

by HokiesMom·published 2008-03-19

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Vegetable

Servings

4 serving(s)

Total time

25 min

prep 15 min

Calories / serving

411 kcal

Ingredients (9)

serves

4 garlic cloves, mincedgarlic
1 teaspoon oregano, chopped fineoregano
1/4 cup olive oil, extra virginolive-oil
1 tablespoon butterbutter
1 lb fresh asparagus, cut into 1-1/2 inch piecesasparagus
1 dash saltsalt
1/2 teaspoon pepper, freshly groundpepper
1/4 cup parmesan cheese, freshly shreddedparmesan
1/2 lb mostaccioli pasta, cooked & drained (or other long tubular pasta)

Instructions (5 steps)

01In a large skillet, heat oil and butter and then saute garlic and oregano for 2-3 minutes, stirring often so they do not burn.
02Add asparagus pieces, salt, and pepper and saute until asparagus is crisp-tender (about 8-10 minutes), stirring occasionally.
03Add parmesan cheese and mix well.
04Pour over hot prepared pasta and toss to coat.

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Rich recipe — supports nutrition-aware planning.