Sunday, July 4, 2010

Asparagus & Tomato Pasta

I love pasta, but this is SO not news to you, right? I could truly eat pasta daily and be a really happy person. Aside from the amazing taste pasta is so versatile. What's not to love? Well, the other night I just wanted PASTA. A big steamy bowl of pasta. I didn't have a recipe in mind, I wasn't craving anything in particular, so I decided to make a lighter meal for John and I. This was really light and fresh tasting. The sauce is simple and the most prominent taste is the parmesan cheese. If you like a more flavorful sauce I'd add some roasted garlic or extra seasonings because the sauce isn't full of flavor. However, it is light and allows you to really taste your vegetables, pasta, and cheese without drowning them in a heavy sauce. A great way to use fresh vegetables and cure your pasta craving!

Source: Stephanie Cook's Original

1/4 box of angel hair
1/2 pound asparagus
1 tomato, seeded and diced
1/2 tbsp. butter
2 cloves garlic, diced
1 cup chicken broth
1 tbsp. flour
1/2 cup fresh parmesan cheese, divided
1 tsp. onion powder
salt & pepper

1- Bring a pot of water to a boil. Cook the angel hair according to package directions.
2- Meanwhile, break off the woody end of the asparagus. Cut each stalk into thirds.
3- In a large skillet heat the butter. Add the garlic. Toss in the asparagus. Heat over medium heat until tender. Remove the asparagus from the pan.
4- In a small bowl combine the chicken broth, flour, and onion powder. Stir well, until lumps disappear.
5- Pour the broth mixture into the skillet, cooking over medium heat. Stir regularly. The sauce will thicken a bit as it cooks.
6- Once it thickens a little add the cooked pasta to the sauce. Toss in the tomatoes and asparagus, tossing to combine.
7- Allow to heat in the skillet for about 3-5 minutes over low. Season with salt and pepper. Add in 1/4 cup of the parmesan cheese, stir well.
8- Transfer to plates. Top each serving with additional parmesan cheese.


  1. I love meals like this in the summertime.

  2. I tried this tonight with bell peppers in addition to the tomatoes and asparagus -- so good! Thanks for the recipe!