Pasta with Asparagus Recipe
Category: Main Courses
Serves: 4
This Pasta with Asparagus is a perfect dish for a light yet flavorful meal. The tender asparagus and aromatic thyme create a wonderful harmony of flavors, while the creamy Parmesan Reggiano adds richness to every bite. Easy to prepare, this recipe will become a family favorite, ideal for any occasion. Follow these simple steps to create a mouthwatering pasta dish that everyone will love.
Ingredients
| Ingredient | Quantity |
|---|---|
| Penne Rigate | 320g |
| Asparagus | 700g |
| Black Pepper | To taste |
| Fine Salt | To taste |
| Parmigiano Reggiano DOP | 20g |
| Shallot (Scalogno) | 80g |
| Fresh Thyme | 3g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~12g |
| Carbohydrates | ~50g |
| Fat | ~10g |
| Fiber | ~5g |
| Sodium | ~500mg |
| Calcium | ~150mg |
Instructions
-
Prepare the Water for Pasta:
Begin by placing a large pot of water over high heat. Once it comes to a boil, add salt to the water. This will be used to cook the penne rigate. -
Prepare the Asparagus:
While the water is heating, rinse the asparagus thoroughly under running water and pat them dry with a clean towel. Cut off the tough, woody ends of the asparagus, and then peel the outer layer of the stems using a vegetable peeler to remove the fibrous part. Next, gather the asparagus into a small bundle and slice them into small rounds, keeping the tips whole. You can halve the tips lengthwise if you prefer a more delicate presentation. -
Chop the Shallot:
Peel and finely chop the shallot. This will add a subtle sweetness and depth of flavor to the dish. -
Sauté the Shallot and Asparagus:
Heat a drizzle of olive oil in a large non-stick skillet over medium heat. Once the oil is warm, add the chopped shallot and sauté it gently, stirring occasionally. After a few minutes, when the shallot has softened, add a ladleful of the pasta cooking water. This helps soften the shallot without burning it, creating a smoother base for the asparagus. -
Cook the Asparagus:
Add the sliced asparagus (including the tips) to the pan with the shallot. Season with salt and black pepper to taste. Stir well, and then add one or two more ladles of hot water from the pasta pot. Let the asparagus cook for about 5-7 minutes, until they are tender but still vibrant and slightly crisp. -
Cook the Pasta:
While the asparagus is cooking, add the penne rigate to the boiling salted water. Cook according to package instructions until the pasta is al dente. Once the pasta is ready, use a slotted spoon or a pasta server to transfer it directly into the skillet with the asparagus mixture. -
Combine and Finish:
Toss the pasta in the skillet with the asparagus, adding a little more pasta cooking water if needed to create a creamy sauce. Add the fresh thyme leaves and continue tossing until everything is well combined and the pasta is coated with the aromatic juices from the asparagus. -
Serve:
Remove the skillet from the heat and grate the Parmigiano Reggiano over the pasta. Give it one last toss, ensuring the cheese melts and evenly coats the pasta. Taste and adjust seasoning with extra salt or pepper if needed.Serve the pasta hot, garnished with additional Parmesan and fresh thyme leaves for an extra burst of flavor.
Enjoy this simple yet elegant Pasta with Asparagus as a delightful dish that highlights the freshness of spring vegetables and the richness of Parmesan. Perfect for a weeknight dinner or a special occasion!
Pro Tip:
For an extra burst of flavor, you can also drizzle a bit of high-quality extra virgin olive oil over the dish before serving.
