Garganelli with Asparagus and Pecorino Cheese

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Garganelli with Asparagus and Pecorino Cheese Recipe
Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Add crisp asparagus to this fresh pasta dish to make it memorable. Pair with crusty bread and a glass of wine for dinner tonight.
4 servings


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8 ounces uncooked garganelli pasta
1 tablespoon kosher salt
2 tablespoons olive oil
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 cup fat-free, lower-sodium chicken broth
1 tablespoon grated lemon rind
1 garlic clove, minced
1/4 cup (1 ounce) grated fresh pecorino Romano cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons shaved fresh pecorino Romano cheese


Total: 29 Minutes

1. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.

2. Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.

Created date

March 2011

Nutritional Information

Calories 340
Fat 11.9 g
Satfat 3 g
Monofat 6.4 g
Polyfat 1.9 g
Protein 14.1 g
Carbohydrate 46 g
Fiber 4.7 g
Cholesterol 54 mg
Iron 4.9 mg
Sodium 610 mg
Calcium 138 mg