Tuscan Asparagus & Tomato Pasta
Want an easy but delicious dinner idea filled with veggies? This pasta is packed with flavor and veggies. I am not one who loves veggies, or really likes them at all. To be honest, I avoid them at all costs. Most of the time I put them on my plate just to make me feel better about my meal even if I just have a bite or two. I am always looking for ways to make veggies more delicious, and let me tell you, this one is a winner.
When I make this pasta, I usually add chicken on top. However, it would be great by its self or even with salmon.
What You’ll Need for the Tuscan Asparagus and Tomato Pasta
This dish could not get much easier to make. Here is what you’ll need:
- 1 box of bow tie pasta. I used the truck-colored ones.
- 1/2 a bunch of asparagus
- 1-pint container of cherry tomatoes
- 5-7 large cloves of garlic smashed and pulled apart
- Parmesan Cheese
- Lemon Juice
- Olive Oil
- Tuscan Seasoning (Thyme, Sage, Rosemary)
- Salt and Pepper
This dish comes together in about 25 minutes. Start by boiling a pot of water to cook your pasta in. Make sure you season your pasta water with salt before adding the pasta. Once the water is boiling, add your pasta and cook for the recommended time on the pasta box. I used tri-colored bowtie, but you could use any type of pasta for this dish.
While the pasta is cooking, heat a large skillet with a tbsp of olive oil. Add in the asparagus, tomatoes, and garlic. Cook the vegetables until the tomatoes start to wrinkle and the asparagus is al dente.
Once the pasta is done, add it to the skillet with the vegetables and remove it from the heat. Add in the Tuscan seasoning, salt, pepper, and parmesan cheese. Squeeze the lemon over the top of the pasta, and drizzle it with about a tbsp of olive oil. Toss the pasta together and serve. It is that easy!
If you want to add some protein, you can cook up some chicken or salad and use the same Tuscan seasoning on it.
Tuscan Asparagus and Tomato Pasta
Equipment
- Large Pot
- Large Skillet
- Knife
- Large Mixing Spoon
- Colander
Ingredients
- 1 box Bow Tie Pasta I used Tri-colored
- 1/2 bunch Asparagus
- 1 pint Cherry Tomatoes You can you any type of tomatoes you would like
- 1 Lemon Juiced
- 1/4 cup Parmesan Cheese
- 1 tbsp Tuscan Seasoning
- 5-7 Large Cloves of Garlic Smashed and pulled apart
- A Pinch of Salt and Pepper
- 2 tbsp Olive Oil (divided) For cooking vegetables and for drizzling on top of pasta
Instructions
- In a large pot bring water to a boil and season with salt as directed on the pasta box of your choosing. Heat a large skillet over medium heat with a tbsp of olive oil.
- Chop asparagus into about 1-inch pieces. Peel and smash the garlic. Once the garlic is smashed pull it apart for each clove is separated into pieces.
- Add the asparagus, tomatoes, and garlic to the skillet and cook until the asparagus is al dente and the tomatoes start to wilt.
- Once the water has begun to boil, add the pasta. Cook as recommended on the pasta box. When pasta is done, strain it with the colander.
- Add pasta to the skillet with the asparagus, tomatoes, and garlic. Add in grated parmesan, Tuscan seasoning, lemon juice, and olive oil. Stir until combine.
If you tried out this recipe, comment below and let me know how it went. If you liked this recipe, check out some of my other recipes here. Don’t forget to follow me on Pinterest, Facebook, and Instagram. Thanks for stopping by and come back soon!
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