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Asparagus Pasta

 Asparagus Pasta
A sure sign of spring is fresh asparagus. This recipe would be wonderful for a luncheon celebrating the season. The tomatoes, asparagus, garlic, olives, Italian seasoning and Romano cheese create a sensational taste combination.
6-8 ServingsPrep/Total Time: 30 min.


  • 1 pound cut fresh asparagus, cut into 1-inch pieces
  • 8 ounces uncooked spiral pasta
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped green onions
  • 4 garlic cloves, minced
  • 1/3 cup olive oil
  • 2 cups chicken broth
  • 1 cup diced fresh tomatoes
  • 1/2 cup pitted ripe olives, quartered
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 1-1/2 to 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Grated Romano cheese


  • Place 1/2-in. of water in a saucepan; add asparagus. Bring to a boil;
  • reduce heat. Cover and simmer for 3-5 minutes or until crisp-tender;
  • drain and set aside.
  • Cook pasta according to package directions.
  • Meanwhile, in a large skillet, saute the mushrooms, onions and garlic
  • in oil until tender. Add the broth, tomatoes and olives. Combine
  • cornstarch and cold water until smooth; stir into the mushroom

2 of 2

Asparagus Pasta (continued)

Directions (continued)

  • mixture. Bring to a boil over medium heat; cook and stir for 2
  • minutes or until thickened.
  • Reduce heat. Add the asparagus, Italian seasoning, salt and pepper.
  • Cook for 6-8 minutes or until heated through. Drain pasta; add to
  • asparagus mixture and toss to coat. Sprinkle with Romano cheese.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 235 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 634 mg sodium, 30 g carbohydrate, 3 g fiber, 6 g protein.