Rigatoni With Asparagus and Lemon

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READY IN: 35mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the pasta according to package directions.
  • Meanwhile, break the dry ends off the asparagus, discard them, and slice the asparagus spears on the diagonal into 1-inch pieces.
  • Cut the cherry tomatoes in half.
  • When the noodles are about halfway cooked, heat the oil in a large skillet over med-high heat.
  • Add the asparagus, tomatoes, and garlic, and cook them for several minutes.
  • Season the vegetables with salt and pepper to taste.
  • Scoop out about 1/2 cup of the cooking water from the pasta and set it aside.
  • Drain the cooked noodles.
  • Add the noodles and reserved cooking water, lemon juice, salt, basil, and mint and toss gently.
  • Transfer it to a large serving bowl and add the cheese.
  • Toss the noodles and cheese to melt the cheese slightly; serve warm.
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