Savor every bite of Asparagus Pasta—a perfect blend of baby shells, asparagus, garlic, marinara sauce, and Parmesan cheese, ready in just 30 minutes, that’s sure to please!
I’ve been working to eat vegetarian at least one night per week. We’ve been pretty good about sticking to this plan. It forces me to try new things and get creative with our meals. That brings me to last night’s dinner: Spring Asparagus Marinara Pasta. What is not to like about asparagus in marinara sauce (I used Gina’s marinara recipe over at SkinnyTaste, but feel free to use the store-bought kind if you have some).
Table of Contents
Reasons to Love This Pasta
- Asparagus Pasta is a great way to enjoy seasonal produce at its peak.
- This pasta offers a fresh, vibrant flavor that is both satisfying and delicious.
- The Asparagus Pasta recipe is quick and easy to prepare, perfect for busy weeknights.
Recipe Ingredients
- Asparagus: Offers a fresh, slightly sweet, and earthy flavor with a tender yet crisp texture.
- Parmesan Cheese: Provides a rich, nutty, and slightly salty taste with a crumbly texture.
- Marinara Sauce: Provides a tangy, savory, and slightly sweet tomato flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Variation: Add a handful of fresh basil or parsley to provide a burst of freshness and an aromatic touch. For a hint of warmth, sprinkle in some red pepper flakes. A dash of Italian seasoning or a bit of dried oregano can bring a richer, more complex taste to the dish.
- Alternative Cheese: Use grated Pecorino Romano instead of Parmesan for a slightly sharper taste.
How to Make Asparagus Pasta
Step #1: Boil 6 cups of water in a large pot. Add the asparagus and cook for 2-3 minutes until it is tender-crisp (it will be bright green and tender but not limp).
Step #2: Remove asparagus from the pot but reserve the water. Add your pasta to the water and cook according to package instructions or until al dente.
Step #3: Meanwhile, dice your onion, mince your garlic, and chop your cooked asparagus.
Step #4: Once cooked, drain your pasta and set aside. Reserve about a cup of cooking liquid.
Step #5: Add the oil, onion, and garlic to your pot and cook on medium-high until golden brown, stirring occasionally.
Step #6: Add the red wine to de-glaze the pan. Let the wine come to a boil and use a wooden spoon to scrape any good brown bits from the bottom of your pan. Reduce the heat to simmer and add your marinara sauce and balsamic vinegar. Stir to combine.
Step #7: Return the cooked pasta and chopped cooked asparagus to the pan. Add a little cooking liquid if the mixture is too thick, and stir in your Parmesan cheese. Adjust salt and pepper if needed.
Step #8: Serve topped with additional Parmesan cheese.
Expert Tips
- Blanch and Shock Asparagus: After boiling the asparagus, immediately transfer it to an ice bath. This will stop the cooking process and preserve the bright green color and crisp texture.
- Reserve More Cooking Liquid: Reserve more than one cup of pasta water. You can always discard the excess, but having extra ensures you can adjust the sauce consistency to your preference.
Frequently Asked Questions
Yes, you can definitely add other vegetables to Asparagus Pasta! Bell peppers, cherry tomatoes, peas, spinach, or mushrooms make excellent additions, adding extra flavor, color, and nutrients.
Yes, add a generous amount of salt to the pasta water. This helps season the pasta from the inside out.
Storage Info
To store Asparagus Pasta, place it in an airtight container and refrigerate it in the fridge for up to 3 days. You can also freeze it for up to 2 months.
To reheat, warm it in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave on medium power, stirring occasionally.
More Delicious Recipes You’ll Love
Asparagus Pasta Recipe
Ingredients
- 8 ounces whole wheat pasta - I used baby shells, but you could try penne or maybe bowtie
- 1 bunch asparagus - tough ends trimmed
- 1 half onion - diced
- 1 clove garlic - minced
- 1/4 c. Parmesan cheese - plus more for garnish
- 2 tsp. olive oil
- 3 Tbsp. red wine
- 1 tsp. balsamic vinegar
- 1 1/2 cups marinara sauce
- salt and pepper to taste
Instructions
- Boil 6 cups of water in a large pot. Add the asparagus and cook for 2-3 minutes until it is tender-crisp (it will be bright green and tender but not limp).
- Remove asparagus from the pot but reserve the water. Add your pasta to the water and cook according to package instructions or until al dente.
- Meanwhile, dice your onion, mince your garlic, and chop your cooked asparagus.
- Once cooked, drain your pasta and set aside. Reserve about a cup of cooking liquid.
- Add the oil, onion, and garlic to your pot and cook on medium-high until golden brown, stirring occasionally.
- Add the red wine to de-glaze the pan. Let the wine come to a boil and use a wooden spoon to scrape any good brown bits from the bottom of your pan. Reduce the heat to simmer and add your marinara sauce and balsamic vinegar. Stir to combine.
- Return the cooked pasta and chopped cooked asparagus to the pan. Add a little cooking liquid if the mixture is too thick, and stir in your Parmesan cheese. Adjust salt and pepper if needed.
- Serve topped with additional Parmesan cheese.
NOTES
Nutrition
The asparagus added such a fresh crunch, it made the pasta feel light and springy.
Yea – I’m so glad that you’ve convinced your hubby to eat vegetarian at least one night a week. You go girl!! And when you cook fabulous meals like this, you’re husband certainly can’t complain. Celeste 🙂
Thanks for the support! It’s all about those baby steps 🙂