Asparagus Pasta

Looking for asparagus pasta? Find delicious asparagus pasta recipes including hot asparagus pasta salad, asparagus pasta primavera and more asparagus pasta.

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Asparagus Fettuccine

Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.
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Ham and Asparagus Spaghetti Casserole

Ham and Asparagus Spaghetti Casserole

Ham and Asparagus Spaghetti Casserole

We eat this tasty casserole often, so I like to change the ingredients now and then. I'll double the amount of rosemary, substitute green beans or broccoli for asparagus or use chicken instead of ham.—Kea Fisher, Bridger, Montana

Beef 'n' Asparagus Pasta

Beef 'n' Asparagus Pasta

Beef 'n' Asparagus Pasta

I like to serve this stir-fry over penne pasta, but feel free to use whatever variety you have on hand. The recipe also makes a filling meatless dish when you leave out the beef strips.—Elaine Norgaard, Penn Valley, California

Asparagus Spaghetti

Asparagus Spaghetti

Asparagus Spaghetti

Lots of asparagus is grown not too far from our h me. Each spring, when it's being harvested, I'll make several trips to the fields. I put about 40 lbs. in the freezer...with what's left, we gorge ourselves on fried asparagus, beef and asparagus, scalloped asparagus, etc.! It's no problem feeding my husband (he's retired; we have two grown children and four grandsons). He'll eat almost anything I put in front of him. We like this dish with a salad and dessert. It's so easy to prepare—i
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Pasta with Asparagus

Pasta with Asparagus

Pasta with Asparagus

Many terrific recipes change hands at the monthly get-togethers of my ladies' bridge group. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. —Jean Fisher, Redlands, California

Bow Ties with Asparagus and Prosciutto

Bow Ties with Asparagus and Prosciutto

Bow Ties with Asparagus and Prosciutto

For a main course, Jodi Trigg of Toledo, Illinois likes to serve a meal that lets the flavors of prosciutto and asparagus shine. With only five ingredients and a couple of tablespoons of water, Bow Ties with Asparagus and Prosciutto is as easy as it is elegant. “Add a dash of nutmeg for a change of pace,” suggests Jodi.
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Asparagus Pasta Primavera

Asparagus Pasta Primavera

Asparagus Pasta Primavera

There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine. -William Anatooskin Burnaby, British Columbia

Lemony Chicken Asparagus with Bow Ties

Lemony Chicken Asparagus with Bow Ties

Lemony Chicken Asparagus with Bow Ties

With plenty of lemon flavor and fresh asparagus, this chicken entree really shouts, Spring! Guests are always intrigued by the lovely lemon cream.—Helen McGibbon, Downers Grove, Illinois

Shrimp and Asparagus Penne

Shrimp and Asparagus Penne

Shrimp and Asparagus Penne

This pretty pasta main course has only a few ingredients, so it’s a breeze to whip up. “We used to prepare it with heavy cream, but I substituted half-and-half to cut fat, and it’s just as good,” writes Diane Shipley of Concord, Ohio.

Asparagus Pasta Salad

Asparagus Pasta Salad

Asparagus Pasta Salad

I got this recipe from my sister-in-law while visiting her in Texas. I usually prepare this salad in the summer as a light evening meal for my family or as an extra-special lunch for friends.

Asparagus-Fennel Pasta Salad

Asparagus-Fennel Pasta Salad

Asparagus-Fennel Pasta Salad

Asparagus delivers delightful spring flavor in this hearty side salad. Served warm, it includes a wonderful mix of fresh-tasting ingredients. —Linda Lacek, Winter Park, Florida

Asparagus Linguine

Asparagus Linguine

Asparagus Linguine

Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. "I lightened up the original recipe by reducing the amount of butter and substituting olive oil," informs Carolyn DiPasquale of Middletown, Rhode Island.
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