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.