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.
Recipe by ATK
5TablespoonsOlive OilExtra Virgin
1PoundAsparagustough ends snapped off
1Red OnionMedium, halved and sliced thin (I may have forgotten this... woops!)
1/2TeaspoonGround Black Pepper
1/4TeaspoonRed Pepper Flakes
1Tablespoon lemon juicejuice from 1
2OzCheesePecorino 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.
left overs will keep for 2-3 days in the refrigerator
Pasta with Asparagus
Amount Per Serving (1 g)
Calories 257Calories from Fat 198
% Daily Value*
Saturated Fat 5g31%
Vitamin A 1353IU27%
Vitamin C 11mg13%
* Percent Daily Values are based on a 2000 calorie diet.