Pasta con Asparagi Recipe

Pasta con Asparagi, or pasta with asparagus, is a simple and delicious Italian dish that celebrates the freshness of spring vegetables. From my own personal experience, it’s one of those dishes that’s incredibly versatile, perfect for a quick weeknight dinner or even a fancier weekend meal. Let me show you how I make this delightful recipe and how you can adapt it to your own needs.

Notes on what to expect and Versatility

This dish works for almost any occasion from a casual weeknight dinner to a fancier gathering. You can easily tweak it to fit different diets, preferences, or ingredients you already have at home. For instance, try adding some sun-dried tomatoes for an extra punch of flavor, or toss in some pine nuts for added crunch.

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Pasta con Asparagi Recipe

Quick Meal Facts

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: 2 minutes
• Total Time: 27 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 350 per serving
• Cost of Ingredients: Approximately $10–$15 (prices may vary)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed:
  • Large pot
  • Skillet
  • Colander
  • Cooking spoon
  • Knife
  • Cutting board

Check out the right types of equipment that you need for making Pasta con Asparagi here 

Ingredients

• 12 oz (340 g) pasta (spaghetti or penne works well)
• 1 lb (450 g) fresh asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Salt and pepper, to taste
• Red pepper flakes (optional, for some heat)
• Fresh lemon juice (optional, for brightness)
• Fresh parsley or basil, chopped (for garnish)

Check out the right Ingredient that you need for making Pasta con Asparagi  here 

Instructions

Step 1: Cook the Pasta

1. Boil Water: In a large pot, bring salted water to a boil. The salt enhances the pasta’s flavor.
2. Cook Pasta: Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest in a colander.

Step 2: Prepare the Asparagus

1. Blanch Asparagus: In the same pot, add the asparagus to the boiling water for about 2-3 minutes until tender but still crisp. Use a slotted spoon to transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.

Step 3: Make the Sauce

1. Sauté Garlic: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
2. Combine Ingredients: Add the blanched asparagus to the skillet, tossing it in the garlic oil for 1-2 minutes. If desired, add red pepper flakes for heat.
3. Mix Pasta and Cheese: Add the drained pasta to the skillet, and toss everything together. If it seems dry, add a bit of the reserved pasta water until you reach the desired consistency. Stir in the Parmesan cheese, and season with salt, pepper, and a splash of fresh lemon juice for brightness.

Step 4: Serve

1. Garnish and Enjoy: Serve hot, garnished with additional Parmesan cheese and fresh herbs. Enjoy your Pasta con Asparagi!

Variations

• Vegetarian/Vegan: Omit the Parmesan cheese or use a vegan cheese substitute.
• Gluten-Free: Substitute regular pasta with gluten-free pasta.
• Add Protein: For added protein, consider adding grilled chicken, shrimp, or chickpeas.

Tips and Substitutions

• Pasta Type: You can use any pasta you have on hand. Each variety offers a different texture and experience.
• Freshness: Fresh asparagus is key for this dish; however, frozen asparagus can be used if fresh isn’t available just adjust cooking time.
• Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a little olive oil or water.

Check out the right Ingredient that you need for making Pasta con Asparagi  here 

Nutritional Information (per serving)

• Calories: 350
• Protein: 10g
• Fat: 12g
• Carbohydrates: 55g
• Fiber: 4g
• Sodium: 250mg

Troubleshooting Tips

• Pasta Sticking Together: Ensure your pasta is well-coated with olive oil after draining. Adding a bit of pasta water can also help keep it loose.
• Overcooked Asparagus: Keep an eye on the asparagus while blanching; it should remain bright green and crisp. The ice bath is crucial to stop cooking.

I hope you enjoy making this Pasta con Asparagi! It’s one of my go-to recipes when I want something quick but delicious.