Pasta With Asparagus And Cherry Tomatoes
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Pasta With Asparagus And Cherry Tomatoes
Category
Main Course
Prep Time
10 minutes
Cook Time
15 minutes
Calories
495
Author:
Giada De Laurentiis
Ingredients
- 8 ounces short pasta, such as Nodi Marini
-
3 tablespoons olive oil
- 2 garlic cloves, (minced)
- 1 1/2 pounds thin asparagus, (trimmed and cut into 1-inch pieces)
- Salt and freshly ground black pepper
- 2 cups about 9 ounces cherry tomatoes
- 1 cup shelled fresh peas, (or frozen)
- 1/2 cup low-sodium chicken stock
- 1 cup grated Parmesan
- 2 tablespoons chopped fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Nutrition
Nutrition
- per serving
- Calories
- 495
Amount/Serving
% Daily Value
- Carbs
- 59 grams
- Protein
- 24 grams
- Fat
- 19 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 22 milligrams
- Sodium
- 408 milligrams
- Fiber
- 8 grams
- Sugar
- 9 grams
6 reviews & comments
I just made this and it is delicious! I will be making it again. Thank you Giada!
Absolutely loved this it was light and refreshing and perfect for dinner thank you for sharing will be making this again soon for a lunch with the girls❤️❤️❤️
Absolutely delicious. Will cook again and again. I used frozen shelled edamame too.
Delish! I swapped mushrooms for peas and added white wine to the sautéed vegetables. I’m a garlic lover so I used more.
So fragrant and pleasing to the eye. Tasty and different. Important to get the freshest ingredients possible!
Tasty but seems to lack flavor.