Garlic Asparagus Pasta
Our favorite garlic asparagus pasta recipe made with fresh asparagus, garlic, olive oil, and Parmesan cheese. A delicious dinner in less than an hour!
As you may have noticed, we recently published a sautéed asparagus recipe. Since we had some of the fresh veggies leftover, Kim and I decided to share my garlic asparagus pasta recipe.
I’ve been making it for a few years now. Originally, the recipe was a great way to get our son to eat asparagus.
Those of you with children understand how challenging it can be to get kids to enjoy vegetables. Well, it turns out adding butter, cheese, and pasta works pretty well.
I also use that formula for my broccoli mac and cheese. While it might not be the most, “health conscious,” way to incorporate vegetables into a diet, by God it works.
Garlic Asparagus Pasta Tips
Tips
- So, not everyone loves the butter and olive oil combination. If you want to remove the butter but are afraid of losing flavor, then try drizzling fresh lemon juice over the pasta.
- It add a fresh kick of citrus to the dish. Another way to flavor pasta is to boil it in broths or stocks.
- Whether you choose beef, chicken, or vegetable, your going to add an extra layer of flavor to the asparagus pasta. Give it a try sometime.
- If you want to add a protein to the pasta, then I recommend chicken. You could season it with an Italian herb blend and that would mix perfectly with the garlic and olive oil in our dish.
Storage:
Refrigerator: Store leftover pasta in the fridge for up to 3 days.
More Pasta Recipes to Try
Ingredients
- 8 ounces short pasta, We used Campanelle.
- 1 pound asparagus, ends trimmed then cut into bite-sized pieces
- 3 tablespoons olive oil
- ¼ teaspoon salt
- 5 garlic cloves, minced
- 4 tablespoons unsalted butter
- 3 ounces Parmesan cheese, shredded off the block
Instructions
- Cook the pasta according to the package directions. Drain, and set aside.8 ounces short pasta
- Heat a large skillet over medium heat. Add the olive oil, asparagus, and salt.1 pound asparagus3 tablespoons olive oil¼ teaspoon salt
- Sauté for 5 to 7 minutes, then add the garlic. Cook for an additional minute, and remove from heat.5 garlic cloves
- Add the butter and cooked pasta. Toss to combine, then add the Parmesan cheese. Give everything a good stir.4 tablespoons unsalted butter3 ounces Parmesan cheese
- Serve hot with extra Parmesan cheese, and freshly squeezed lemon juice if desired.
- For tips, continue to scroll and see the post below the recipe card.
Notes
- The calories listed are an approximation based on the ingredients and a serving size of 2 ounces of pasta with ¼ of the veggies and sauce. Actual calories will vary.
It was super simple and delicious! I added shrimp for some protein, it turned out really nice! Thank you!
Thank you Kate! We’re thrilled you enjoyed the pasta. Shrimp sounds like a wonderful addition to the dish. Thank you again for commenting and rating the recipe! Have a lovely day 🙂
Milujem špargľu a receptov na ňu nikdy nieje dosť.Tento je fakt neskutočne chutný a tak jednoduchý.Ďakujem🤗
Thank you Martina! Kim and I glad you enjoyed the pasta. I agree, there are not enough asparagus recipes out there. Thank you again for commenting and rating the recipe. Have a lovely day 🙂
Google Translation: Ďakujem Martina! Kim a ja sme radi, že vám cestoviny chutili. Súhlasím, receptov na špargľu je málo. Ešte raz ďakujem za komentár a hodnotenie receptu. Maj pekný deň 🙂
OMG this was so yummy. Will b added to meatless Monday list. Thanks
Thank you Bev! We’re glad you like the asparagus recipe. Thank you again for commenting and rating the recipe. Have a lovely day 🙂