Pasta with Asparagus Recipe - Allrecipes.com
Pasta with Asparagus Recipe
  • READY IN 25 mins

Pasta with Asparagus

Recipe by  

"This is a great low-fat pasta dish. I serve it to company all the time. Serve with a fruit salad and French bread."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

Directions

  1. Cook pasta according to package instructions.
  2. Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
  3. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2005

This was a nice, light, easy dinner although I made some adjustments. I took someone else's cue and added garlic prior to adding veggies and I don't think I would have liked it at all without it. I added a little more chicken broth than called for and sauteed the pasta in the skillet with all the veggies before serving to help coat the pasta and give it a nice flavor. A good suggestion as well is to add the red pepper flakes at the end of the cooking process instead as a topping...the pepper gave it a nice little kick that it wouldn't have had otherwise. Overall a decent recipe that has limitless possibilities as far as toss ins go. We'll make it again.

 
Most Helpful Critical Review
Oct 05, 2005

I added 1 onion and some garlic for more flavour. It was good but nothing special.

 
Jun 29, 2005

This is the first time I have reviewed any recipe here but this was just excellent! I'm on a weightloss journey and I am trying to eat as low fat as possible. This recipe hits the mark. I have made it pretty much every week since trying it several months ago. I don't add the oil, I just cut up lots of mushrooms, asparagus, garlic, red pepper flakes, and throw it in the pan and cook it using as much fat free chicken broth as needed. I tried it with fat free beef broth and it's just as delicious. Once the veggies are to my liking I mix the whole pan in with the angel hair pasta. It is sooo delicious! Thank you for sharing this recipe. The nice thing is that this dish goes with any type of meat you desire, or no meat at all, if you are looking for a meatless meal.

 
Apr 23, 2004

This was very tasty. I made a few revisions: used vegetable broth to make a vegetarian dish; I sauteed the asparagus with 2 cloves of garlic and added the crushed red pepper while the asparagus was sauteeing; I used baby portobellos (criminis); and added red bell pepper slices when I added the mushroom, which added a nice flavor and also made for a prettier color to the dish. Using whole wheat linguini increased the health quotient of this dish. A great spring dish!

 
Apr 22, 2010

Excellent (Italian!) dish. I had leftover asparagus so was able to skip the step of cooking it. I used spaghettini rather than angel air, added garlic but omitted the mushrooms. Freshly grated Parmesan cheese makes this stellar! Also, do save some of your pasta cooking water (it's GOLD!) and add it when you toss your pasta - not only will it prevent your pasta from sticking or getting gummy, but because of the starch it contains it will make almost a sauce or rich emulsion, even just with butter or olive oil. I like to mix up my pasta right back in the pan before I transfer it to a serving dish.

 
Jun 01, 2004

This was a very easy quick and delicious recipe. I added alot of garlic, and a little thyme, rosemary, pepper, salt and basil when I sauted the asparagus and mushrooms. I used linguine noodles instead of angel hair because that is what I had in the house. It was very good. Definately will make again.

 
Apr 17, 2008

This is a delicious recipe. Easy and quick. I added thinly sliced chicken breast before the asparagus, 3 cloves of garlic and probably 2 or 3 tsp. crushed red pepper. I also stirred in the grated parmesan.

 
Aug 27, 2003

We enjoyed this recipe, it was a great way to use our own garden-fresh asparagus. But next time, I will add garlic and leave out the crushed red pepper. I will definitely make it again, though.

 

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Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 39.4 g
  • 13%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 339 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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