SPRING PEA AND ASPARAGUS PASTA
This very green pasta dish is bursting with spring flavors, including peas, asparagus and fresh herbs. Once you have prepped your vegetables, the dish comes together rather quickly. This recipe yields a lot (enough for 6 to 8 servings) so feel free to halve it if you are serving two.
Provided by Cookie and Kate
Categories Main
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- First, prep your vegetables. Then bring a large pot of heavily salted water to a boil over high heat. Cook the pasta for two minutes less than the package directions. Reserve 2 cups of the pasta water and drain the pasta.
- While the pasta is cooking, heat the olive oil in your largest frying pan over medium-high heat. Once the oil is shimmering, add the shallots, season with salt and pepper, and cook until golden brown (about 5 minutes).
- Add the asparagus and garlic, season with salt, and cook until the asparagus is knife-tender and bright green (about 3 minutes). Stir in the peas and cook until the peas are bright green (about 2 minutes).
- Add the drained pasta to the pan along with 1 cup of the reserved pasta water. Toss to coat. Cook until the sauce starts to coat the pasta (about 2 minutes). Remove the pan from heat and transfer its contents to a large serving bowl. Add the cheese and butter and stir to coat. (Add more pasta water as needed. The sauce should just cling to the pasta.)
- Stir in the lemon zest, lemon juice, herbs and pine nuts. Taste and adjust seasonings as required (add a pinch of salt, red pepper flakes and/or a squeeze of lemon juice if desired). Grate some cheese over the top and garnish with freshly ground black pepper and a drizzle of olive oil. Serve immediately.
Nutrition Facts : Calories 551 calories, Sugar 4.3 g, Sodium 231.4 mg, Fat 28.9 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 60.6 g, Fiber 9.5 g, Protein 20.1 g, Cholesterol 19.8 mg
SPRING PESTO PASTA WITH ASPARAGUS
Spring pesto pasta with asparagus and chives is light and made with simple ingredients in under 20 minutes. Serve it hot for dinner or cold as pasta salad.
Provided by Sam | Ahead of Thyme
Categories Pasta
Time 20m
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil and add asparagus. Cook for 3 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
- Bring the same pot of water back up to a boil. Add pasta and cook for 11 minutes, or until al dente. Then drain, reserving about 1/4 cup of cooking water.
- In a large bowl, combine pasta, asparagus, and basil pesto. Toss until pasta is evenly coated with pesto. If the sauce is too thick, begin pouring in some reserved pasta water (about 2 tablespoons at a time) until the sauce reaches desired consistency. Add chives, lemon zest, and mozzarella, and stir until just combined.
- Divide pasta into bowls and top with Parmesan cheese. If eating immediately, serve hot. You can also serve it cold or at room temperature as a delicious vegetarian pasta salad.
Nutrition Facts : ServingSize 1 serving, Calories 411 calories, Sugar 3.2 g, Sodium 287.9 mg, Fat 12.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 59.5 g, Fiber 3.7 g, Protein 15.4 g, Cholesterol 3.5 mg
SPRINGTIME ASPARAGUS PASTA TOSS
Celebrate asparagus season with this easy bow-tie pasta toss made with chopped bacon, plum tomatoes and a blend of mozzarella and Parmesan cheeses.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt; keep warm. Heat dressing in large skillet on medium-high heat. Add bacon and onions; cook 8 to 10 min. or until bacon is crisp and onions are tender.
- Add asparagus, tomatoes and red pepper; cook 5 min. or until asparagus is crisp-tender.
- Drain pasta. Immediately toss with vegetable mixture and mozzarella. Sprinkle with Parmesan.
Nutrition Facts : Calories 480, Fat 23 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
ROASTED ASPARAGUS-PASTA TOSS
I have not tried this yet but it was passed to me and looks very good. Serve this with grilled chicken breasts or diagonally slice the grilled chicken into strips and arrange them atop the servings of pasta.
Provided by Kikimony
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400° F.
- Cook Penne in salted boiling water until al dente; drain and return to pot.
- While the penne is cooking, combine the oil, pepper, and salt in a medium bowl; Add the asparagus and toss.
- Place the asparagus in a single layer on a baking sheet; Roast in the preheated oven, tossing or stirring the asparagus several times, until it is tender and lightly browned, about 15 minutes: (If the asparagus is very thin, reduce the cooking time by several minutes and check often to prevent burning.).
- While the penne and asparagus are cooking, combine the chicken broth, butter, lemon zest, and lemon juice in a small saucepan over medium heat; Heat, stirring occasionally, until the butter is melted.
- Add the asparagus and pine nuts to the pasta and toss.
- Gently toss in the chicken broth mixture over medium heat just until heated through.
- Taste and adjust the seasoning.
- Toss in the chives just before serving.
Nutrition Facts : Calories 466.7, Fat 13.9, SaturatedFat 3.1, Cholesterol 7.6, Sodium 270.6, Carbohydrate 70.7, Fiber 5.5, Sugar 3.7, Protein 16.4
BEEF & ASPARAGUS PASTA TOSS
Make and share this Beef & Asparagus Pasta Toss recipe from Food.com.
Provided by Lubie
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta in boiling salted water 10 minutes or until almost tender.
- Add asparagus; continue cooking 3 to 4 minutes or until pasta and asparagus are tender.
- Drain well.
- Meanwhile brown ground beef in large non-stick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4 inch crumbles.
- Remove from skillet with slotted spoon.
- Pour off drippings.
- Heat oil in same skillet over medium heat until hot.
- Add shallots and garlic; cook 3 to 4 minutes or until tender, stirring frequently.
- Remove from heat.
- Add beef; toss to mix.
- Season with salt and pepper, as desired.
- Combine beef mixture with pasta and asparagus in large bowl; toss well.
- Sprinkle with cheese, if desired.
Nutrition Facts : Calories 438.5, Fat 28.1, SaturatedFat 8.3, Cholesterol 93.1, Sodium 82.8, Carbohydrate 20.1, Fiber 3, Sugar 2.5, Protein 26.6
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