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
"I enjoyed this. It's much like cavatelli and broccoli. I used penne pasta."
"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 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"