Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Add crisp asparagus to this fresh pasta dish to make it memorable. Pair with crusty bread and a glass of wine for dinner tonight.

Rori Trovato
Recipe by Cooking Light April 2011

Gallery

Credit: Francesco Tonelli; Styling: Philippa Brathwaite

Recipe Summary test

total:
29 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.

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  • 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.

Chef's Notes

Substitute penne if garganelli is unavailable.

Nutrition Facts

340 calories; fat 11.9g; saturated fat 3g; mono fat 6.4g; poly fat 1.9g; protein 14.1g; carbohydrates 46g; fiber 4.7g; cholesterol 54mg; iron 4.9mg; sodium 610mg; calcium 138mg.
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