Pasta with Asparagus (with Recipe Linky)

by Denise

Like many of you, I’ve made a resolution to eat healthier. For the most part, I eat pretty healthy but I need to incorporate more vegetables into my diet and ultimately into my family’s meals. Honestly, I feel like my family could use a bit more greens in their diet.

Since lots of vegetables have been on sale at my local supermarket , it has been easy and a lot less costly to be healthier.  This week, asparagus was on special so I decided to search for an easy, tasty dish that would please the picky, non-veggie eaters in my house.

Of course, Skinnytaste came to my rescue. Not only did she offer a simple asparagus recipe, but it included an ingredient that no one in my house could refuse: pasta.

Like many of Skinnytaste’s dishes that I’ve tried, her Pasta with Asparagus was a hit.  I love when a healthy plate plan comes together.


4.0 from 1 reviews
Pasta with Asparagus
Recipe type: Pasta, Entree, Side Dish, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A lowfat creamy, cheesy vegetable pasta dish that will please the whole family.
  • 1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
  • 8 oz penne pasta
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • Salt and fresh cracked pepper
  • 1 large egg yolk
  • ¼ cup freshly grated Parmesan cheese, plus some for topping
  1. Using a double-boiler steamer, steam asparagus for about 5 minutes or until tender. Drain asparagus and reserve 1 cup liquid.
  2. Cook penne according to package directions for al dente.
  3. While the pasta boils, heat olive oil in a large saucepan. Add garlic and cook until golden brown. Add asparagus, a teaspoon of salt and ½ teaspoon ground black pepper. Gently mix the asparagus until well coated with oil and garlic and sauté for 2 minutes.
  4. In a small bowl combine egg yolk, parmesan cheese, reserved asparagus liquid, salt, pepper and cayenne pepper. Whisk well.
  5. Once the pasta cooked to al dente and drained, return the penne back into pot with egg mixture. On a medium-low heat, continuously stir pasta until sauce thickens and sticks to pasta. Toss in asparagus and mix well.
  6. Adjust salt and pepper to taste. Serve with fresh grated parmesan cheese.

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Email Author    |    Website About Denise

I am a domestic diva raising three beautiful and brilliant children. Before my blissful life as a SAHM, I taught elementary school for 7 years. I also organize a mommy group on, where I have met the most outstanding women and some of my best friends. Four years ago, I discovered a passion for running. I am currently training for my fourth marathon as well as a variety of other races and triathlons. I aspire to become a published children's author someday. Find me on my blog, Twitter and on Facebook.

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{ 9 comments… read them below or add one }

1 running betty January 17, 2013 at 8:25 am

Yum. I love asparagus. I’ll sub whole wheat pasta.


2 Run DMT January 17, 2013 at 1:37 pm

Yes, you could! My family won’t eat whole wheat pasta otherwise I would too.


3 Holly Jean January 18, 2013 at 6:16 am

I will definitely have to try this! We love asparagus!


4 Samantha January 18, 2013 at 8:06 am

You can also cut zucchini into strips, sauté it in a little olive oil, salt & pepper first. It’s hit or miss with the kids, but I love the healthier alternative to my naturally carb gorging self!


5 MomHomeGuide January 21, 2013 at 10:21 am

My husband loves asparagas, and I love Parmesan cheese, so I will have to try this recipe! Thanks for posting!


6 Dana Francis January 22, 2013 at 11:39 pm

I would die for a rim of parmesan cheese!! Great recipe Denise! This would also be nice with white sauce! Keep it up!


7 Heather! January 23, 2013 at 7:25 am

I pinned this…it looks so good!


8 @photorecipe January 23, 2013 at 10:14 am

Healthy and delicious way to prepare pasta! On the other hand I love asparagus and I usually stay out of ideas to prepare them.

Thank´s Denise!



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