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