Prep 20 mins
Cook 20 mins
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.
- 29.58 ml olive oil
- 1.23 ml garlic powder
- 453.59 g can italian tomatoes with juice, diced
- 1.23 ml salt
- black pepper, to taste
- 19.71 ml dried parsley
- 453.59 g fresh asparagus, trimmed to use upper ends only
- 226.79 g fettuccine pasta or 226.79 g pasta, of your choice
- 29.58 ml freshly grated parmesan cheese, plus
- additional freshly grated parmesan cheese, to serve at the table, as desired
- Heat water for the pasta.
- 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.
- Add the asparagus; cover and simmer until stalks are not quite tender when you touch with a fork.
- Remove from the heat and leave the cover on, which will allow the asparagus to tenderize a bit more.
- Cook and drain the pasta; put in a serving bowl.
- Add the skillet mixture to the bowl and 2T parmesan cheese; toss well.
- Add additional parmesan cheese at the table, as preferred.
We loved this, very tasty. I used only the upper third of each asparagus stalk (saving the rest for Vegetable Stock) and also served Party Roasted Shrimp 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.