Bow Ties with Sausage & Asparagus Recipe
Bow Ties with Sausage & Asparagus Recipe photo by Taste of Home
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Bow Ties with Sausage & Asparagus Recipe

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We love asparagus, so I look for ways to go green. This veggie pasta comes together fast on hectic nights and makes wonderful leftovers. —Carol Suto, Liverpool, New York
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 3 cups uncooked whole wheat bow tie pasta (about 8 ounces)
  • 1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/4 cup shredded Parmesan cheese
  • Additional shredded Parmesan cheese, optional

Nutritional Facts

1-1/3 cups (calculated without additional cheese): 247 calories, 7g fat (2g saturated fat), 36mg cholesterol, 441mg sodium, 28g carbohydrate (2g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.


  1. In a large saucepan, cook pasta according to package directions, adding asparagus during the last 2-3 minutes of cooking. Drain pasta, reserving 1/2 cup pasta water. Return pasta to pan.
  2. Meanwhile, in a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Using a slotted spoon, add sausage mixture to pasta.
  3. Stir in 1/4 cup cheese and enough reserved pasta water to moisten. If desired, serve with additional cheese. Yield: 6 servings.
Originally published as Bow Ties with Sausage & Asparagus in Simple & Delicious April/May 2016

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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browns19fan User ID: 919833 248075
Reviewed May. 10, 2016

"Delicious recipe! I cut it in half for the two of us, and used cooked chicken sausage links (which I sliced) and mozzarella cheese instead of Parmesan. My husband is thrilled that we have leftovers."

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