Ingredients
Pasta and Vegetables
- 8 oz spaghetti or pasta of choice
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving (optional) Can be omitted for a vegan option.
- Fresh basil for garnish (optional)
Method
Cooking the Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Sautéing the Vegetables
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add the asparagus pieces and cook for about 5 minutes until tender.
- Stir in the cherry tomatoes and cook for an additional 3-4 minutes until they start to soften.
Combining and Serving
- Toss the cooked pasta into the skillet with the vegetables.
- Season with salt and pepper to taste.
- Serve warm, topped with Parmesan cheese and fresh basil if desired.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 200mgFiber: 5gSugar: 4g
Notes
This dish can be served warm or at room temperature. It pairs well with a crisp green salad or a slice of garlic bread. For a more filling meal, consider adding grilled chicken or shrimp. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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