Fresh Tomato and Asparagus Pasta
A delightful dish that combines juicy cherry tomatoes, tender asparagus, and aromatic basil for a quick weeknight dinner or a cozy weekend gathering.
Ingredients
Pasta and Vegetables
- 8 ounces spaghetti or angel hair pasta Cook until al dente.
- 1 bunch asparagus, trimmed and cut into 2-inch pieces Adds crisp texture and vibrant color.
- 2 cups halved cherry tomatoes Burst with sweetness.
- 1/4 cup thinly sliced red onion Adds a touch of zing.
- 2 cloves minced garlic Aromatic base.
- 3 tablespoons olive oil For sautéing.
- 1/4 cup chopped fresh basil Adds freshness.
- 1/4 cup chopped fresh parsley Adds freshness.
- 1 tablespoon balsamic vinegar Optional for added flavor.
- to taste salt and pepper Season as desired.
- to serve grated Parmesan cheese Creamy richness.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until al dente, about 8-10 minutes.
- Reserve 1/2 cup of the pasta water before draining.
Cooking
- In the same pot, heat the olive oil over medium heat.
- Sauté the minced garlic in the oil for about 30 seconds until fragrant.
- Add the red onion and asparagus, sauté for 3-4 minutes until tender.
- Mix in the cherry tomatoes and cook for an additional 2-3 minutes.
- Season with salt and pepper to taste.
- Toss in the drained pasta and reserved pasta water, mixing until saucy.
- Remove from heat and stir in the basil and parsley.
- Drizzle with balsamic vinegar if desired, and serve topped with Parmesan cheese.
Notes
To elevate your pasta, add red pepper flakes for heat, lemon zest for brightness, or grilled chicken/shrimp for heartiness. Leftovers can be stored in the fridge for up to three days.