Asparagus Pasta Recipe

4 2 3
Asparagus Pasta Recipe
Asparagus Pasta Recipe photo by Taste of Home
Publisher Photo

Asparagus Pasta Recipe

Read Reviews
4 2 3
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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 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.
Originally published as Asparagus Pasta in Country Woman March/April 2004, p33

Nutritional Facts

3/4 cup: 235 calories, 10g fat (1g saturated fat), 0 cholesterol, 634mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 6g protein.

  • 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
  1. 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.
  2. Cook pasta according to package directions.
  3. 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 mixture. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  4. 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.
Originally published as Asparagus Pasta in Country Woman March/April 2004, p33

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsparagus Pasta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Kathala User ID: 7512193 138668
Reviewed Apr. 3, 2014

"My 11-year-old loved it, and that's saying a lot! Made a few changes... I didn't have mushrooms so I left those out. Also didn't have tomatoes so I substituted a can of diced tomatoes instead. To make it lower in fat, I only used 3 tablespoons of olive oil. Used 2 teaspoons of Italian seasoning, but will probably will add more seasoning next time."

MY REVIEW
lsnsyoung User ID: 7636240 60999
Reviewed Feb. 5, 2014

"2 stars because it started out great until the sauce was added-very bland. It has great potential. So to fix it I sprinkled on maybe a half packet of Italian seasoning and vinegar to taste. I also didn't cook the tomatoes or olives. Next time I will omit the sauce and just add an Italian vinaigrette."

Loading Image