Whole Wheat Pasta with Asparagus, Cherry Tomatoes, and Spring Onions Recipe
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 This recipe for Whole Wheat Pasta with Asparagus, Cherry Tomatoes, and Spring Onions is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients: |
Ingredients: 2 lb Whole Wheat Pasta, penne or spagheti
1/2 Cup Blended Olive Oil
4 TBS Garlic Cloves, minced
4 lb Pencil Asparagus, Washed, Trimmed and cut into 1” pieces
2 tsp Ground Black Pepper
1 TBS Kosher Salt
4 Pint Fresh Cherry Tomatoes, washed
3 Cup Scallions, Washed, trimmed and cut into 1” pieces
2 Cup Vegetable Stock
2 Cup Grated Parmesan
1 Cup Fresh Basil, washed and Chopped Coarsely
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Directions: |
Directions:"1. Bring a large stock pot of salted water to a boil. Add the pasta, stirring occasionally and cook to al dente, approximately 8 – 10 minutes. Drain the pasta reserving 2 cups of the cooking liquid and put pasta back in the pot.
2. In a large sauté pan, heat the oil over medium heat. Add the garlic and cook until fragrant, 1 minute. Add the asparagus, season with salt, pepper and sauté for 3 minutes. Add the cherry tomatoes and cook for 2 minutes. Add the stock and the scallions and cook for another 2-3 minutes, until the cherry tomatoes start to burst.
3. Pour the Asparagus mixture over the pasta and toss with One cup of the grated parmesan cheese. Add the pasta water as needed to keep the pasta loose.
4. Place in serving dish and garnish with basil and serve with the remaining parmesan cheese on request. " |
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Number Of
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Number Of
Servings:24 |
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