Asparagus Farfalle

Photo: Colin Clark; Styling: Missie Neville Crawford  

A quick and fresh weeknight meal, try Asparagus Farfalle.

Yield: Serves 4 (serving size: 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 203
  • Fat: 7.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 7g
  • Carbohydrate: 26g
  • Fiber: 2g
  • Cholesterol: 8mg
  • Iron: 3mg
  • Sodium: 206mg
  • Calcium: 97mg

Ingredients

  • 4 ounces uncooked mini farfalle
  • 8 ounces medium asparagus, trimmed and cut into 1-inch pieces
  • 4 teaspoons olive oil, divided
  • 2/3 cup thinly sliced leek
  • 2 garlic cloves, minced
  • 3 tablespoons dry white wine
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon kosher salt
  • 1 ounce pecorino Romano cheese, grated (about 1/4 cup)

Preparation

  1. 1. Cook pasta according to package directions; drain.
  2. 2. Sauté asparagus in 2 teaspoons oil over medium-high heat for 4 minutes. Remove asparagus from pan. Add remaining 2 teaspoons oil to pan; swirl to coat. Add leek; sauté 2 minutes. Add garlic; sauté 30 seconds. Add wine; cook for 30 seconds. Add pasta, asparagus, mint, and remaining ingredients; toss.
  3. Peas, Pancetta, and Lemon: Add 1 cup frozen peas during last 2 minutes of cooking pasta; drain. Sauté 1 ounce diced pancetta 3 minutes. Add 2 minced garlic cloves; cook 30 seconds. Add 3 tablespoons dry white wine; cook 30 seconds. Add pasta, 1 tablespoon butter, 1/2 teaspoon lemon rind, 1/4 teaspoon each salt and pepper. SERVES 4 (serving size: 3/4 cup) CALORIES 194; FAT 5.7g (sat 3.1g); SODIUM 325mg
  4. Pesto and Almonds: Add 6 ounces (1-inch) cut green beans during last 4 minutes of cooking pasta. Drain. Sauté 2 minced garlic cloves in 2 teaspoons olive oil 1 minute. Add pasta mixture, 1/4 cup chopped almonds, 2 tablespoons pesto, 1/4 teaspoon kosher salt, and 1 ounce grated Parmesan cheese; toss. SERVES 4 (serving size: 1 cup) CALORIES 245; FAT 11.6g (sat 2.6g); SODIUM 300mg
  5. Tomatoes, Feta, and Thyme: Cook pasta; drain. Sauté 1 cup sliced leek in 4 teaspoons olive oil over medium heat 2 minutes. Add 2 minced garlic cloves; sauté 30 seconds. Stir in 1 tablespoon lemon juice, pasta, 1 cup quartered cherry tomatoes, 2 teaspoons minced thyme, and 1/3 cup crumbled feta cheese. SERVES 4 (serving size: 3/4 cup) CALORIES 195; FAT 7.3g (sat 2.4g); SODIUM 127mg
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