Spring Pasta with Asparagus and Grape Tomatoes

Oxmoor House
Spring Pasta with Asparagus and Grape Tomatoes Recipe
Photo: Oxmoor House
When stuck in a rut with pasta and basic tomato sauce, turn to veggies.Sautéed in a little olive oil with lemon juice, this combination is great as a "sauce" on its own. It's a wonderful way to enjoy the flavors of spring and get some color into your family's diet. Make it a gluten-free option by using gluten-free pasta.
Serves 6


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8 ounces uncooked penne pasta
1 tablespoon olive oil, divided
1 cup chopped onion
2 cups (1/2-inch) sliced asparagus
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice, divided
2 cups grape tomatoes, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2.25 ounces grated fresh Parmigiano-Reggiano cheese (9 tablespoons)
6 tablespoons chopped fresh basil or small basil leaves (optional)


Hands-on: 17 Minutes
Total: 17 Minutes

1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid; return pasta to pan.

2. Heat a large skillet over medium heat. Add 1 teaspoon olive oil; swirl to coat. Add onion; cook 3 minutes. Add asparagus, lemon rind, and 1 tablespoon lemon juice; sauté 2 minutes. Stir in tomatoes; sauté 1 minute or just until tomatoes begin to soften. Add reserved cooking liquid, tomato mixture, remaining 2 teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to pasta. Toss well. Spoon 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 1 1/2 tablespoons cheese. Garnish with fresh basil, if desired.

Created date

August 2012

Nutritional Information

Calories 218
Caloriesfromfat 0.0 %
Fat 5.1 g
Satfat 2 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 9.8 g
Carbohydrate 35 g
Fiber 3.3 g
Cholesterol 6 mg
Iron 2.3 mg
Sodium 371 mg
Calcium 141 mg