Fettuccine With Asparagus

READY IN: 40mins
KateL
Recipe by quikgourmet

This quick and easy dish is a wonderful way to combine fresh asparagus with pasta in a red sauce. It caught my eye initially as an alternative pasta dish for those who can't eat cream sauce preparations.

Top Review by KateL

We loved this, very tasty. I used only the upper third of each asparagus stalk (saving the rest for Recipe #135453) and also served Recipe #263368 for a decadent dinner. I used fire-roasted tomatoes and garlic-herb fettuccine, because I had them on hand. We like our asparagus on the crisp side, so I cooked the asparagus on top of the sauce and did not let it sit very long after turning off the heat. This is very similar to a dish DH orders often at our favorite restaurant, and it was quick, so this went immediately into our rotation. Thanks for posting, quikgourmet! Made for Zaar Chef Alphabet Soup Tag.

Ingredients Nutrition

Directions

  1. Heat water for the pasta.
  2. In a separate skillet, heat the oil; add garlic, tomatoes, pepper, salt, and parsley and simmer for 8 minutes, stirring now and then to mix ingredients.
  3. Add the asparagus; cover and simmer until stalks are not quite tender when you touch with a fork.
  4. Remove from the heat and leave the cover on, which will allow the asparagus to tenderize a bit more.
  5. Cook and drain the pasta; put in a serving bowl.
  6. Add the skillet mixture to the bowl and 2T parmesan cheese; toss well.
  7. Add additional parmesan cheese at the table, as preferred.

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