Here’s a simple way to say “happy spring.” Do try this with goat cheese—the contrast of its slight bite and the mild flavor of asparagus is tantalizing.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cook the pasta according to package directions and drain.
Step 2
Meanwhile, trim the woody ends from the asparagus spears and scrape any tough skin with a vegetable peeler (fresh slender spring asparagus usually needs no scraping). Cut the spears into 1- to 2-inch-long pieces.
Step 3
Heat the oil in a large skillet and add the garlic. Sauté over low heat until golden, about 1 minute. Add the asparagus and a small amount of water. Cover and steam until the asparagus is done to your liking but still bright green.
Step 4
Combine the pasta, asparagus mixture, and cheese in a serving container and toss well. Season with salt and pepper, and serve at once.
Menu
Step 5
Pasta with Asparagus (this page)
Step 6
Chickpea and Tomato Salad (page 42)
Step 7
or
Step 8
Chickpea Salad with Roasted Peppers (page 42)
Step 9
Fresh Italian bread
Step 10
Baby carrots and sliced red peppers
nutrition information
Step 11
Calories: 244
Step 12
Total Fat: 12g
Step 13
Protein: 9g
Step 14
Carbohydrate: 23g
Step 15
Cholesterol: 25mg
Step 16
Sodium: 321mg
