Pasta con Asparagi (Pasta with Asparagus)

Pasta con Asparagi (Pasta with Asparagus) is a delightful and fresh dish, ideal for spring when asparagus is in season. It’s a simple yet delicious Italian classic, with the asparagus adding a beautiful crunch and flavor to the pasta. Let me show you how I make it, based on my overall experience.

Where in Italy is this from?

This dish is commonly made throughout Italy, especially in regions where fresh, seasonal vegetables like asparagus are abundant. It’s often enjoyed in the springtime, when asparagus is at its peak.

Notes on What to Expect:

This pasta dish is light yet flavorful. The asparagus provides a nice crunch that complements the soft pasta. The garlic and olive oil sauce is simple but rich, and the Parmigiano-Reggiano adds a touch of creamy sharpness. It’s perfect for a spring meal when you want something fresh but satisfying.

Ingredients:

• 12 oz pasta (spaghetti, fettuccine, or penne are all great choices)
• 1 bunch of fresh asparagus, trimmed and cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1/4 cup grated Parmigiano-Reggiano cheese
• A handful of fresh basil or parsley for garnish (optional)
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta con Asparagi  now.

Prep Time:

• 10 minutes

Cook Time:

• 15 minutes

Time to Stand:

• None needed, serve immediately

Total Time:

• 25 minutes

Ease of Cooking:

• Easy to moderate, suitable for beginners

Servings:

• 4 servings

Calories:

• Approx. 350-400 calories per serving (based on pasta and oil)

Cost of Ingredients:

• Moderate, depending on the type of pasta and quality of asparagus used

Cuisine:

• Italian

Course:

• Main dish

Equipment Needed:

• Large pot for boiling pasta
• Skillet or frying pan for cooking the asparagus
• Strainer for draining the pasta
• Knife and cutting board
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta con Asparagi  now.

Method:

1. Cook the pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Save a cup of pasta water before draining.
2. Prepare the asparagus: While the pasta is cooking, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the asparagus pieces and sauté for 5-7 minutes until they are tender but still slightly crunchy.
3. Combine pasta and asparagus: Once the pasta is ready, add it directly to the skillet with the asparagus. Toss everything together, adding reserved pasta water a little at a time if needed to help the sauce come together.
4. Finish the dish: Season with salt and pepper to taste. Remove from heat and stir in the grated Parmigiano-Reggiano. Serve hot, garnished with fresh basil or parsley if desired.

Variations:

• Vegan Option: Omit the Parmigiano-Reggiano and use nutritional yeast for a cheesy flavor.
• Gluten-Free: Use gluten-free pasta.
• Add Protein: You can add grilled chicken or shrimp for extra protein.

Tips:

• The key to this dish is to cook the asparagus just right — it should be tender but still have some bite.
• You can substitute other spring vegetables like peas or fava beans for a different twist.

Substitutions for Dietary Needs:

• Dairy-Free: Use a dairy-free cheese or nutritional yeast as a topping.
• Low-Carb: Opt for zucchini noodles or other vegetable-based noodles for a low-carb version.
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta con Asparagi  now.

Nutritional Information Per Serving:

• Calories: 350-400 kcal
• Protein: 12g
• Carbs: 50g
• Fat: 12g
• Fiber: 4g

I hope this guide has made making Pasta con Asparagi seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!