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Pasta With Asparagus

We really enjoyed this pasta with asparagus, but I will say that I now agree with America’s Test Kitchen that this dish should be made with Campanelli pasta. It was still delicious and we thoroughly enjoyed it, but a different pasta really would have made it so much better. Another thing that I decided was that while this recipe only has a few ingredients, timing really is everything. Our pasta was just behind being done and therefore the balsamic dressing got a little too thick. Again, still delicious, but I should have timed things just a little better.

We don’t eat meatless very often at our house, but when we do it’s always something with more flavor so we don’t miss the meat. I’m sure you could throw in a little chicken, but we were happy with this just as it is.

Is Asparagus A Vegetable?

Asparagus is a perennial flowering plant.

Its young shoots are used as a spring vegetable.

Can You Eat Asparagus Raw?

Although most people prefer asparagus cooked, it is also safe to eat raw.

Asparagus is a very good source of fiber, folate, vitamins A, C, E and K.

Asparagus may also help lower blood sugar.

How Long Will Pasta Keep?

Dried pasta will last for 1-2 years beyond a “best by” date.

Whereas fresh pasta will last for 4-5 days beyond a “best by” date.

Pasta With Asparagus

Pasta with Asparagus

0 from 0 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 -6 servings

Ingredients

Recipe by ATK

  • Salt
  • 1 pound Campanelli Pasta
  • 3/4 Cup Balsamic Vinegar
  • 5 Tablespoons Extra Virgin Olive Oil
  • 1 Pound Asparagus tough ends snapped off
  • 1 Medium Red Onion halved and sliced thin (I may have forgotten this... woops!)
  • 1/2 Teaspoon Ground Black Pepper
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Cup chopped fresh basil
  • 1 Tablespoon juice from 1 lemon
  • 2 Oz Pecorino Romano Cheese shaved with veggie peeler

Instructions

  • Bring 4 quarts of water to a boil in a large pot.
  • Add 1 tablespoon salt and the pasta to the boiling water and stir to separate noodles.
  • Cook until al dente, drain and return to pot.
  • Meanwhile, bring the balsamic to a boil in an 8-inch skillet over med-high heat; reduce heat to medium and simmer slowly until it is syrupy and has reduced to 3/4 cup, 15 to 20 min *ours only took 10-15 min.
  • While the vinegar is reducing, heat 2 tablespoons of the oil in a nonstick skillet over high heat until it starts to smoke.
  • Add asparagus, onion, pepper, red pepper flakes and 1/2 ts salt.
  • Stir to combine.
  • Cook without stirring until the asparagus is tender-crisp, about 4 min longer.
  • Add the asparagus mixture, basil, lemon juice, 1/2 cup of the cheese and remaining 3 tablespoons oil to the pasta.
  • Toss to combine.
  • Serve immediately, drizzling 1-2 teaspoons of the balsamic glaze over each serving, passing additional cheese around.
Nutrition Facts
Pasta with Asparagus
Amount Per Serving (1 g)
Calories 2788
% Daily Value*
Cholesterol 59mg20%
Carbohydrates 398.9g133%
Fiber 26.1g109%
Sugar 52.4g58%
Protein 89.8g180%
* Percent Daily Values are based on a 2000 calorie diet.
 

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About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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4 comments

  • I appreciate your honest, evaluative comments! Very helpful! Looks and sounds great!!

    • Reply
  • Yum! I love pasta with balsamic. We try to fit a vegetarian dish in once or twice a week as well. I've got everything to make this one, so maybe we'll give it a swing.

    • Reply
  • Looks delicious! I love asparagus, balsamic vinegar, cheese, pasta, the whole works! Will definitely make this soon!

    • Reply

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