Display Search Bar

5 Minutes for Mom

Main navigation

Pasta with Asparagus

by

This post may contain affiliate links. Read my disclosure policy here.

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.

 

Pasta with Asparagus

A lowfat creamy, cheesy vegetable pasta dish that will please the whole family.
Author: Denise
Servings: 4
4 from 1 vote
Print Recipe
Pin Recipe

Ingredients

  • 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
  • 1/4 cup freshly grated Parmesan cheese (plus some for topping)

Instructions

  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.

 

Reader Interactions


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments

  1. Hmm it looks like your blog ate my first comment (it was
    extremely long) so I guess I’ll just ssum it up what I had written and say,
    I’m thoroughly enjoying your blog. I aas well am an aspiring blog blogger but I’m still new to tthe whole thing.
    Do you have anyy recommendations for novice blog writers?
    I’d genuinely appreciate it.

    Reply

  2. 4 stars
    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!

    @photorecipe

    Reply

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

    Reply

  6. 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!

    Reply