Pasta with Asparagus and Fresh Tomato Sauce
Brighten up your weeknight dinner menu with this vibrant Pasta with Asparagus and Fresh Tomato Sauce recipe, a perfect blend of simplicity and sophistication. Tender pasta is paired with crunchy asparagus and sweet, juicy cherry tomatoes, simmered into a light, garlicky sauce with a kick of red pepper flakes. This dish strikes the ideal balance of fresh and savory, featuring fragrant basil and a sprinkle of grated Parmesan cheese to bring everything together. With just 30 minutes from start to finish, this quick yet elegant meal is perfect for busy days or casual entertaining. Whether you're looking for a vegetarian pasta option or a seasonal recipe to showcase fresh produce, this dish will delight your taste buds with its garden-fresh flavors and effortless twist on Italian-inspired cuisine.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 12 oz pasta (spaghetti, linguine, or penne)
- 1 lb asparagus
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 3 count garlic cloves, minced
- 0.5 tsp red pepper flakes
- 1.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup grated Parmesan cheese
- 1 cup reserved pasta cooking water
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, prepare the asparagus by trimming off the woody ends and cutting the spears into 1- to 2-inch pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus pieces and cook for 4-5 minutes, stirring occasionally, until they are tender but still slightly crunchy. Remove the asparagus from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
Add the cherry tomatoes to the skillet. Cook for 5-7 minutes, gently pressing on the tomatoes with the back of a spoon to release their juices and create a fresh sauce. Season with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Return the cooked asparagus to the skillet and toss to combine with the tomato sauce. Gradually add the reserved pasta cooking water, 1/4 cup at a time, to loosen the sauce to your desired consistency.
Add the drained pasta to the skillet and toss well to coat it in the sauce. Cook for an additional 2-3 minutes, allowing the pasta to absorb the flavors.
Stir in the chopped basil leaves and adjust the seasoning with the remaining salt and pepper, if needed.
Serve the pasta hot, garnished with Parmesan cheese on top. Enjoy your fresh and flavorful meal!
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 4.7 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 503 mg | 11% | |
*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.
