I just couldn’t wait any longer, I had to buy some asparagus. Of course, the bunch I bought was from Mexico because I don’t think it’s available locally quite yet. I was inspired by this recipe from Giada which uses the asparagus in a simple pasta dish. The original recipe also uses fresh tomatoes, but we’re months away from seeing anything like that around here, so I opened up a can.
I also bought a new product this week at Trader Joe’s: freshly shaved Parmesan, Romano, and Asiago. Every good pasta dish needs at least a little cheese, and I really like this stuff. The cheese is shaved in large pieces with a nice sharp flavor. This is a great alternative to shredding the cheese yourself, because I am far too lazy for that.
In the end, this dish doesn’t have a ton of flavor, but it’s still a satisfying meal. I think it will be much better when asparagus and/or tomatoes are truly in season, and a little bit of fresh basil might be good too. I’ll try to be patient.
Pasta with Asparagus and Tomatoes
1 T olive oil
1 t minced garlic (or Garlic Gold toasted garlic bits)
1 bunch asparagus, stems removed and cut into 1″ pieces
1 (14.5 oz.) can petite diced tomatoes in juice
6 oz. whole wheat rotini, cooked and drained, reserving 1/2 c water
1/4 c. freshly shaved Parmesan, Romano, and Asiago cheese, plus more for serving
Heat olive oil in a large frying pan. Add garlic, and fry for 1-2 minutes, being careful not to burn it. Add asparagus pieces and stir fry for 5 minutes. Add tomatoes and juice, and cover frying pan. Reduce heat to medium-low, and simmer for 5-10 minutes until asparagus is tender. Add pasta to pan, and stir well. Add cheese and toss to combine, adding reserved pasta water if dish is too dry.
-Adapated from Giada at the Food Network
One thought on “Pasta with Asparagus and Tomatoes”
Looks yummy! It’s making me excited for our trips to the farmer’s market… it’s almost the season!