Pasta with Asparagus Recipe
- 5 garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2 to 3 dashes hot pepper sauce
- 1/4 cup olive oil
- 1 tablespoon butter
- 1 pound fresh asparagus, cut into 1-1/2-inch pieces
- Salt to taste
- 1/4 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
- 1/2 pound mostaccioli or elbow macaroni, cooked and drained
- 1. In a large skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately. Yield: 4-6 servings.
1 cup: 259 calories, 13g fat (3g saturated fat), 8mg cholesterol, 83mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 7g protein.
Reviews for Pasta with Asparagus
"Easy and delicious! I prepare it as written and we love its simplicity...a great example of "less is more.""
"Heads up an entire teaspoon of red pepper flakes is to much and I like hot spicy food. I cut this in half and it was plenty spicy. I would start with a 1/4 teaspoon and add more per taste. Other than the spice level pretty good, simple to make."
"I am known for this recipe! I serve the hot sauce on the side, but otherwise, I make it exactly according to the directions. I have been making it for about fourteen years, and it is much requested by my friends. It is a perfect meal to share with meat eaters and meat-free eaters. We who eat meat don't miss it. The dish is very hearty!"
"Followed the recipe and loved it!"
"One of my families favorite. I use a little less oil and more cheese and adjust the peppers to taste!!! YUMMY!!!!"
"What a great dish! Served this for guests & everyone loved it! Thank you!"
"This is an excellent dish - served hot or cold it's a big hit."
"I didn't think this recipe would taste that great, but I was so wrong! Simple recipe with a few ingredients that results in great taste! What more could you ask for?"
"I, too, have made this recipe for many years, since I saw it in the magazine. I make this at least every 2-3 weeks. It's great with 1 or more of the following additions: portabello mushrooms (saute first, remove from pan, proceed with recipe and add in just before mixing with pasta), halved cherry or grape tomatoes, sliced black olives. Also, I don't add the cheese to the pasta until it is on the individual plates."
"I have never reviewed a recipe, but this was awesome the flavor was great and even the kids ate it because of the noodles. We will make this often"
"I made this and i love it! Very easy and quick to make and very good flavor."
"I made this for the first time a few years back when I came acrossed it in one of the Taste Of Home magazines. Never had asparagus before this and it has become a favorite in the house since then. By the way never use asparagus from a can (it is to mushy and does not taste no where near as good as the fresh stuff)."
"I have made this more times than I cancount. Every time it is a big hit.I have also passed on this recipe on many times. I am making it as I write."
"I have made this many times and forwarded it to friends. One of my Favorites!"
"Delicious!! I doubled the recipe, with the exception of the red pepper flakes, and we thought it was seasoned perfectly."
"I made this recipe today. It's pretty good. I only had one clove of garlic that was good, so I added some "fried garlic" that I bought at a Philipino store. It might be better if you have the whole 5 garlic cloves. A word to people who might not be able to tolerate hot spicy food. The red pepper flakes did make it a little hot.Mapanda"
"This pasta dish was fantastic. Very easy and great tasting."