This light and easy recipe for pasta with asparagus, tomato and herbs is a perfect spring starter or entrée. Prepare this recipe as is or add a sprinkling of crumbled goat cheese for a bit of creamy flavor.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 1 pound durum semolina pasta, cooked according to package directions
- 2 tablespoons extra virgin olive oil
- 1 large shallot, chopped
- 1 pound pencil asparagus, cut on the diagonal into ½ inch thick slices
- 2 beefsteak or 4 plum tomatoes, seeded and chopped
- ½ cup chopped fresh basil
- 2 tablespoons chopped parsley
- Sea salt and freshly ground pepper
- Grated Parmesan or crumbled goat cheese (optional)
Preparation:
Warm the olive oil over medium flame in a large skillet.
Add the shallot, sauté 1 minute, and add the sliced asparagus. Cook, stirring frequently, until the asparagus turns bright green, about 1 minute.
Add the tomato, cook 1 minute, and toss in basil and parsley. Gently toss vegetables with the pasta and season to taste.
Add a little more olive oil if desired, and top with cheese if using.
Serves 4-6
Copyright 2010 by Jen Hoy
Add the shallot, sauté 1 minute, and add the sliced asparagus. Cook, stirring frequently, until the asparagus turns bright green, about 1 minute.
Add the tomato, cook 1 minute, and toss in basil and parsley. Gently toss vegetables with the pasta and season to taste.
Add a little more olive oil if desired, and top with cheese if using.
Serves 4-6
Copyright 2010 by Jen Hoy
