Angel hair with Asparagus, tomatoes and fresh basil
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- 1 pound(s) Fresh asparagus
- 4 clove(s) Garlic, thinly sliced
- 1/4 teaspoon(s) Pepper
- 1 tablespoon(s) olive oil
- 6 Medium plum (Roma) tomatoes, seeded and chopped, (2 1/4 c)
- 1/4 cup(s) Dry white wine
- 1/4 teaspoon(s) Salt
- 1 tablespoon(s) Butter
- 9 ounce(s) Refrigerated angel hair pasta
- 1/4 cup(s) Shredded fresh basil
- 1. Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
- 2. Heat oil in a large skillet over medium heat. Add the garlic and pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more.
- 3. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.
- 4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.
- 484 calories, 11 g fat
This recipe is a personal recipe added by dmradcliffe and has not been tested or endorsed by MyRecipes.
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Angel hair with Asparagus, tomatoes and fresh basil Recipe at a Glance
- COURSE: Main Dishes