April’s Choice Vegetable “Asparagus”

Asparagus Pantry Pasta:

I’m so happy that spring is in full force. It seems that the whole world opens up during spring. The sun is shinning, birds are singing, butterflies and humming birds are in abundance around our house and the farmers market is filled with yummy, beautiful healthy vegetables. We started April with Asparagus being my choice vegetable for the month. It’s only fitting to end the month of April with one more Asparagus dish.

I threw this one together on the fly but it came out delicious and very healthy.  I call it Asparagus Pantry Pasta. Why?  Because some of the ingredients came from my well stocked pantry.  When you join Ali’s list for new recipes delivered twice a week to your inbox you’ll get my list for a well stocked pantry.

What I love about cooking is it’s all about being creative. This Asparagus Pantry Pasta recipe is a keeper!

I hope you’re enjoying springtime as much as I am!

Ali in the Valley

Photos by: Ali

Ingredients:

1 cup of cherry tomatoes 1 1/2 pounds fresh asparagus, trimmed and cut into 1 inch pieces 8 ounces angel hair pasta 1 tablespoon plus 1 teaspoon salt 1/4 cup chicken broth or white wine 2 tablespoons olive oil 1/2 cup chopped red onion 1 small jar of marinated artichokes (chopped) 1 tablespoon minced garlic 1.5 oz sun-dried tomatoes 1/2 teaspoon ground black pepper 1/4 cup extra-virgin olive oil 2 tablespoons chopped fresh parsley leaves 1/2 cup grated parmesan, optional garnish

Directions:

Cook pasta according to package instructions.


Heat the olive oil in a nonstick skillet. Saute red onions, garlic in the pan over medium heat for about 3 minutes. Add tomatoes and cook for 5 to 7 minutes till the tomatoes are soft, then add the asparagus and wine or chicken broth and cook 5 to 7  minutes more, add marinated artichokes and sun-dried tomatoes. Put a lid on the pan and cook another 5 minutes.

Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture, sprinkle with parmesan and crushed red pepper and chopped parsley leaves.

Amount Per Serving Calories: 281 | Total Fat: 8.4g | Cholesterol: 9mg

#AsparagusPantryPasta #slide #springtime

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