Pasta with Asparagus and Balsamic Reduction
Elevate your weeknight dinner with this irresistible Pasta with Asparagus and Balsamic Reduction—an elegant yet easy dish that’s packed with flavor! Tender fettuccine or spaghetti is perfectly combined with crisp, sautéed asparagus and the bold, tangy sweetness of a homemade balsamic reduction. Infused with the aromatic warmth of garlic and finished with a sprinkle of Parmesan, this recipe strikes a delightful balance of fresh, savory, and zesty notes. Ready in just 35 minutes, it’s an ideal choice for busy evenings or a sophisticated date night at home. Serve this pasta masterpiece warm, with an optional drizzle of extra balsamic for a gourmet touch. Perfect for asparagus lovers, pasta enthusiasts, and anyone seeking a quick but impressive dinner idea! Keywords: pasta with asparagus, balsamic reduction recipe, easy pasta dinner, fettuccine with asparagus, quick vegetarian pasta.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Pasta (such as fettuccine or spaghetti)
- 1 lb Asparagus
- 2 tbsp Olive oil
- 2 cloves Garlic cloves, minced
- 1 cup Balsamic vinegar
- 0.5 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 quarts Water (for cooking pasta)
Instructions
Start by bringing 3 quarts of salted water to a boil in a large pot. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, prepare the asparagus by trimming off the woody ends and cutting it into 2-inch pieces.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant but not browned.
Add the asparagus pieces to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are tender and slightly crisp. Season with a pinch of salt and black pepper.
While the asparagus cooks, pour the balsamic vinegar into a small saucepan. Bring it to a gentle boil over medium heat, then reduce the heat to low and let it simmer for about 5-7 minutes. Stir occasionally until the vinegar is reduced by half and has a syrupy consistency. Remove from heat.
Add the cooked pasta to the skillet with the cooked asparagus. Pour in a few tablespoons of the reserved pasta water to help combine the ingredients and create a light sauce. Toss well to coat.
Drizzle the balsamic reduction over the pasta and toss gently to distribute. Adjust the seasoning with additional salt and pepper if needed.
Serve the pasta warm, sprinkled with grated Parmesan cheese. Optionally, top with extra balsamic reduction or a drizzle of olive oil for presentation.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 47.0 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 694 mg | 53% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1646 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
