Pasta with Asparagus
Total TimePrep/Total Time: 20 min.
- 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
- In a large cast-iron or other heavy 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, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts1 cup: 259 calories, 13g fat (3g saturated fat), 8mg cholesterol, 83mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 7g protein.
Mar 23, 2020
Love this pasta asparagus! I clipped the recipe out of my taste of home magazine in the early 1990's! This is how I was able to get my children to love asparagus.
Mar 22, 2020
What a great spring dish! The asparagus was perfect with the note of spice from the red pepper and hot sauce. I added a little leftover chicken to make this feel a little more like a main dish, but honestly, it was hearty and probably didn't need that.
Feb 5, 2020
This was delicious. Only thing different, I added 1/2 of a small onion finely fixed with the garlic and served the cheese on the side because some couldn't have it. Will make again. Thanks for the recipe. Also don't know how anyone would think this bland with 5 garlic cloves and red pepper flakes.
Oct 26, 2019
This was delicious. The only change I made was the pasta, I had egg noodles so I used those. They were great.
Oct 11, 2018
This dish was great. I was worried about the pepper flakes and hot sauce but the amount was fine - my kids even liked it! I added a bit more asparagus and a little more butter to the sauce (since I increased the asparagus. As some others mentioned, the cheese is great with it but not completely necessary. It tastes great without it!
May 8, 2018
excellent. I used gluten free pasta (green lentils) and it was fabulous!
Jun 6, 2017
Made just as recipe states, except used different kind of pasta. I even weighed the asparagus and pasta for the correct portions. Lacked flavor. The cheese clumped together. Ended up sprinkling more cheese on top of serving on the plate. If I ever make this again. I will not add the cheese to the dish, but sprinkle on top of the serving.
May 16, 2017
I enjoyed this. It's much like cavatelli and broccoli. I used penne pasta.
Jun 17, 2016
Easy and delicious! I prepare it as written and we love its simplicity...a great example of "less is more."
Mar 3, 2016
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.