Spring-Time Asparagus Pasta
I love when things just work themselves out effortlessly. You know those times when everything just comes together without any thought or struggle. Just a little non-linear, unorganized, spontaneous inspiration. I seriously love that!
Anyhow, Saturday afternoon my husband and I were doing some errands and decided we would make some yummy dinner and have a "low key and lovin' it Saturday night". We bought some Opah (a fish I never tried making before) and I figured I could do something with all of the fresh mint, basil, and asparagus I had in the fridge (after all, I do owe you guys some asparagus recipes, don't I?). That was as far as the plan went.
Fast forward to later in the afternoon...
I'm sitting on the couch blogging about cacao and my banana boat when a couple of our friends call and ask what B and I are doing.... blah, blah, I'll make a long story short, we decide to invite them over to join us for dinner. The only catch is, I'm making fish and they're vegetarian. Not a major problem, just a minor hitch. Now I still want to make my fish so I start thinking what I could make to go along with the fish that B and I could eat as a side and they could eat as a main dish without having to run to the store for any last minute ingredients. Here comes the good part....
As I am thinking it over I check my comments and see that Elsie from StitchLuva left a comment under my asparagus 101 video sharing her favorite way to use asparagus. Elsie likes it sautéed with garlic and olive oil, mixed with capers, tomatoes, olives and shrimp all tossed in with your favorite pasta. PERFECT!! Scratch the shrimp and guess what was for dinner!! I had everything I needed and got to try this dish that I may have never came up with on my own! I love when you guys share your ideas with me:). Needless to say this recipe is my version of Elsies' suggestion. It was delicous!! So to wrap it all up, B & I got to have a completely fun, fulfilling, delicious, effortless "low-key and lovin' it" Saturday night with good friends and d'lishes food... what's better than that?!
Spring-Time Asparagus Pasta
Ingredients
1 lb rigatoni (or whatever pasta excites you)2 bunches of asparagus, trimmed and cut into 1-inch pieces
5 cloves of garlic, chopped
1 tbsp extra virgin olive oil
½ cup of veggie broth
½ cup dry white wine
1 tbsp of cornstarch dissolved in a little cold water
1/3 cup of Kalamata olives sliced in half
Pint of cherry tomatoes, halved
¼ cup of capers
Juice of one lemon
3 oz. of fresh mozzarella cheese, cut into little cubes
Big handful of fresh basil
Salt and pepper to taste
Directions
Cook pasta according to directions…be sure to keep it al dente (nobody likes mushy pasta)!Heat olive oil in a large sauté pan over medium heat. Add garlic to pan and sauté for a couple of minutes. Add broth, wine, and cornstarch mixture, allow liquid to come to a simmer.
Once simmering stir in olives, capers, tomatoes, and asparagus. Season everything with a fat pinch of salt and some pepper before popping the lid on for about five minutes.
Remove the lid and add lemon juice. Let veggies and sauce cook another 4-5 minutes (you are just looking for your asparagus to be perfectly cooked)… this is also when you want to taste and adjust the seasonings. You may need to add a little more broth… you be the judge.
Once everything is where you want it toss with cooked pasta. Stir in mozzarella (if using) and fresh basil…enjoy!
Nutritional Analysis
Calories: 420; Total Fat: 8.2g; Saturated Fat: 2.4g; Cholesterol: 10mg; Sodium: 446mg; Carbohydrate: 74.6g; Dietary Fiber: 4.8g; Sugars: 6.2g; Protein: 12.9gAsparagus and Tofu Stir-Fry w/ Cashews
Pan Seared Chicken w/ Balsamic Strawberries (video)
Balsamic Asparagus w/ Chopped Eggs
Salmon and Dill Frittata
Want to learn more about Asparagus? Check out my "Asparagus:101" video!
- Filed under Pasta, Vegetarian
- Tagged with Asparagus, Capers, Kalamata Olives, Pasta
- Print this recipe
- 3 comments
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Comments
Kevin :
That does sound like a tasty asparagus dish!
posted on April 8, 2008 6:34 PM
Anticiplate :
This looks like a keeper! I love everything in this dish. It is very mediterranean/springtime. I might be trying this soon, but with the addition of shrimp:)
posted on April 8, 2008 7:06 PM
Dani :
Kevin - It is:)!
Anticiplate - I'm sure adding the shrimp will be delicious...I'm gonna have to try that myself!
posted on April 9, 2008 5:12 AM