Simple Spring (or Summer!) Pasta
Spring Pasta With Asparagus and Grape Tomatoes
Amanda Haas
Notes
When stuck in a rut with pasta and basic tomato sauce, turn to veggies. Sautéed in a little olive oil with lemon juice, this combination is great as a "sauce" on its own. It's a wonderful way to enjoy the flavors of Spring and get some color into your family's diet. Make it a gluten-free option by using gluten-free pasta.
Ingredients
- 8 ounces uncooked penne pasta
1 tablespoon olive oil, divided
1 cup chopped onion
2 cups (1/2-inch) sliced asparagus
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice, divided
2 cups grape tomatoes, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
9 tablespoons (2.25 ounces) grated fresh parmigiano-reggiano cheese
6 tablespoons chopped fresh basil or small basil leaves (optional)
Directions
- Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid; return pasta to pan.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add onion; sauté 3 minutes. Add asparagus, lemon rind, and 1 tablespoon lemon juice; sauté 2 minutes. Stir in tomatoes; sauté 1 minute or just until tomatoes begin to soften. Add reserved cooking liquid, tomato mixture, remaining 2 teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to pasta. Toss well. Spoon pasta mixture into bowls, and sprinkle with cheese. Garnish with fresh basil, if desired.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her cookbook, Real Family Food, features this and other delicious family-friendly recipes, as well as simple tips for bringing your family together around the table and a strategy for meal planning, budgeting, and shopping.
Information
- Category
- Pasta, Main Dishes
- Cuisine
- North American
- Yield
- Serves 6
- Total Time
- 16 minutes, 59 seconds
Image Source: Photo by Jim Bathie
