ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Garganelli with Asparagus and Pecorino Cheese

Photo: Francesco Tonelli; Styling: Philippa Brathwaite
Total time 29 mins
Yield 4 servings
Add crisp asparagus to this fresh pasta dish to make it memorable. Pair with crusty bread and a glass of wine for dinner tonight.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

Substitute penne if garganelli is unavailable.