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The perfect spring time pasta dish

I made asparagus pasta last night that was delicious to both adults AND picky toddlers!  It took a grand total of 15 minutes to make which is my kind of meal for a weeknight.  My only complaint about it is that there is a disappointing lack of bacon…

I think I stole this recipe over a year ago from Cooking Light, but I’ve reworked it to make it less “canola oil” and more “real food yumminess”.  My edits below reflect how I made it.

Asparagus pasta
-1 lb of whole wheat pasta (I used bow ties).  Use brown rice pasta if following a gluten-free diet.
-salt & pepper to taste
-a bunch of minced garlic
-the zest of 1 medium lemon.  (Psst, Kori, this is a great recipe to use your microplane).
-1 cup of chicken broth (use vegetable broth if you follow a vegetarian diet)
-4 tbslp of butter…or a little more.  Knock yourself out!
-1 lb of asparagus cut in to 1 inch sections
-4 tblsp of olive oil (divided)
-Parmesan cheese.  Use fresh grated.  That crap in the shelf stable green can would ruin this light spring time dish.

1) In a large pot, bring salted water with 2 tbsp of olive oil to a boil.  Add pasta.  Cook according to directions.
2) Meanwhile, heat a small saucepan over medium heat.  Add 2 tbsp olive oil and saute the asparagus sections.  Someone once told me to cook fresh young green veggies until they’re the “color of spring”.  For asparagus, that is about 2-4 minutes.  Remove cooked asparagus and set aside.
3) In the asparagus pan, add chicken broth, lemon zest, butter, garlic, and pepper.  Cook until heated through – about 2 minutes.
4) Drain pasta and return to pot.  Add asparagus and sauce mixture to the pasta.  Top with a generous helping of Parmesan cheese.  Serve immediately.  Serve to picky toddlers sans asparagus.

Great additions to this dish:
– this would have been great with grilled chicken.  I served it on meatless Mondays, but a little extra protein would have been nice.
-if you like red, green, or yellow peppers or even mushrooms (barf), it would go well with the flavors.
-artichoke hearts, a few diced tomatoes, a drizzle of pesto, some pine nuts, and some shredded crab in this would have made my tongue felt like it won the lottery.  Oh crap, now I’m hungry.

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2 comments on “The perfect spring time pasta dish”

  1. This sounds yummy. I might have to make it for Jay. He loves asparagus. 🙂

  2. Ok, lunch is figured out. ;D