Total Time
25mins
Prep 5 mins
Cook 20 mins

I got this recipe off of a supermarket computer and have been making it for years. This recipe in my family marks the beginning of Spring.

Ingredients Nutrition

Directions

  1. Cook elbow macaroni until al dente.
  2. While pasta cooks, in a large skillet heat olive oil and butter.
  3. Add garlic, crushed red pepper flakes and hot pepper sauce.
  4. Cook for 2-3 minutes.
  5. Add asparagus, salt and pepper and saute for 8-10 minutes, stirring frequently.
  6. Add parmesean cheese and mix well.
  7. Pour over macaroni and toss to coat.
  8. Serve with extra parmesean.

Reviews

(6)
Most Helpful

Thank you so much for this recipe. I first tried it about a month ago, and since then we've been eating it once a week! Both my husband and I love it. The only thing I did differently was cut back a bit on the butter and oil (using a nonstick pan really helps). I also use more asparagus. This is also good with some baby portobella mushrooms added. I think this would probably be good with a variety of vegetables. Once asparagus is no longer in season, I plan to try this with sugar snap peas and also broccoli. Excellent recipe - simple and so yummy.

Vino Girl May 15, 2004

The dish was too greasy for me....I'm sorry!

Aishwariya October 19, 2005

So easy and delicious! We loved this simple pasta dish and will be having it often. I think the leftovers will also be great for lunches - cold. This recipe is so versatile (sp) I also think this will be wonderful with other vegetables - I was wondering about green beans and/or peas. Thanks for sharing this keeper!

ellie_ April 12, 2005

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