Garganelli with Asparagus and Pecorino Cheese

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.

Yield: 4 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 29 Minutes

Nutritional Information

Amount per serving
  • Calories: 340
  • Fat: 11.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.9g
  • Protein: 14.1g
  • Carbohydrate: 46g
  • Fiber: 4.7g
  • Cholesterol: 54mg
  • Iron: 4.9mg
  • Sodium: 610mg
  • Calcium: 138mg

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

Preparation

  1. 1. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.
  2. 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.
Note:

Substitute penne if garganelli is unavailable.

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