Why make this recipe
This pasta is fast, fresh, and full of bright flavors. It uses simple pantry items and fresh asparagus. You get a light sauce with lemon, olive oil, and grated parmesan. It works for a quick weeknight dinner or a calm weekend meal.
Introduction
This dish needs little prep and cooks quickly. The asparagus adds texture and the sun dried tomatoes give a tangy bite. If you want another simple dinner idea, try this bang bang salmon recipe for a different protein option.
How to make Pasta with Asparagus and Sun Dried Tomatoes
Follow the steps below. Work on the dressing while the pasta cooks so everything comes together fast. Keep the heat medium to high when you start the asparagus, then lower it to finish cooking gently.
Ingredients :
2 cups uncooked pasta – about half a box of pasta – I used rigatoni, 1 veggie bouillon cube, 1 bunch of asparagus – about 1 to 1 1/2 pounds – tough ends snapped off – cut into bite sized pieces, 1 tbs olive oil, 2 cloves of garlic – minced, 1/4 tsp red pepper flakes, 2 to 3 tbs sun dried tomatoes – I used the kind that was packed in oil – minced, 1/4 to 1/3 cup of finely grated parmesan cheese, 1/2 large lemon – about 1 1/2 to 2 tbs of lemon juice, 2 tbs olive oil, 1 small garlic clove – put through a press or finely minced, 1 to 2 tbs finely minced fresh basil, 5 twists of pepper from a pepper mill, A pinch of salt
Directions :
Prep all your ingredients as you bring a large pot of water to a boil., Snap off the tough ends of asparagus and discard. Cut the asparagus into bite sized pieces. Set aside., Finely mince sun dried tomatoes and set aside., Grate parmesan cheese and set aside., Mince garlic and set aside., Mince basil and set aside., Make dressing by whisking together lemon juice, 2 tbs olive oil, 1 clove of minced garlic, minced basil, black pepper and salt. Set aside., Once the water is boiling, add pasta and bouillon cube. Cook according to package instructions., While the pasta is cooking, add 1 tbs olive oil to a large sauté pan over high heat. Add cut up asparagus, two cloves of minced garlic and red pepper flakes to the sauté pan. Stir for one minute over high heat, turn down heat to medium low, cover sauté pan with lid and cook asparagus for 4 minutes – stirring occasionally., When the pasta is ready, drain and add to the asparagus. Add minced sun dried tomatoes and lemon basil dressing and stir until combined. Sprinkle with parmesan cheese and gently toss before serving.
How to serve Pasta with Asparagus and Sun Dried Tomatoes
Serve warm in shallow bowls. Add extra grated parmesan on top and a little lemon zest if you like. For a fuller meal, serve with a green salad or a light pasta salad such as a simple Caesar pasta salad.
How to store Pasta with Asparagus and Sun Dried Tomatoes
Cool the pasta to room temperature within two hours. Put it in an airtight container and store in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or extra olive oil to keep it moist.
Tips to make Pasta with Asparagus and Sun Dried Tomatoes
- Use pasta that holds sauce, like rigatoni or penne.
- Don’t overcook asparagus; it should stay slightly firm.
- Use sun dried tomatoes packed in oil for richer flavor.
- Taste the dressing and adjust lemon or salt before mixing with pasta.
- Add red pepper flakes little by little to control heat.
Variation
- Add cooked chicken or shrimp for more protein.
- Stir in a spoon of cream or a splash of pasta water for a slightly creamier sauce.
- Swap basil for parsley if you prefer a different herb note.
FAQs
Q: Can I use frozen asparagus?
A: Yes. Thaw and drain it first. Cook it a little less to avoid mush.
Q: Can I use dry sun dried tomatoes?
A: Yes. Rehydrate them in hot water for 10 minutes, then drain and chop.
Q: Is this dish good cold?
A: It works as a light pasta salad if you chill it. Add a bit more lemon and oil when cold.
Q: Can I make this gluten-free?
A: Use gluten-free pasta and follow the same steps.
Q: How do I keep the pasta from sticking?
A: Stir the pasta during cooking and add a small drizzle of olive oil after draining if needed.
Conclusion
For a similar take on this mix of asparagus and sun dried tomatoes, see this detailed Pasta with Asparagus and Sun Dried Tomatoes – Green Valley Kitchen recipe for more tips. You can also compare a creamy version at Asparagus carbonara with sun dried tomatoes – Family-Friends-Food.
Pasta with Asparagus and Sun Dried Tomatoes
Ingredients
Pasta and Vegetables
- 2 cups uncooked pasta approximately half a box; rigatoni recommended
- 1 cube veggie bouillon
- 1 bunch asparagus about 1 to 1.5 pounds, tough ends snapped off and cut into bite-sized pieces
- 2 tbs sun dried tomatoes packed in oil and minced
Sauce and Seasoning
- 1 tbs olive oil for cooking asparagus
- 2 cloves garlic minced, 1 for sauce and 1 for sautéing
- 1/4 tsp red pepper flakes
- 1/4 to 1/3 cup finely grated parmesan cheese for serving
- 1/2 large lemon about 1.5 to 2 tbs of lemon juice
- 5 twists black pepper from a pepper mill
- a pinch salt
- 2 tbs fresh basil finely minced
Instructions
Preparation
- Prep all your ingredients as you bring a large pot of water to a boil.
- Snap off the tough ends of asparagus and discard. Cut the asparagus into bite-sized pieces. Set aside.
- Finely mince sun dried tomatoes and set aside.
- Grate parmesan cheese and set aside.
- Mince garlic and set aside.
- Mince basil and set aside.
- Make dressing by whisking together lemon juice, 2 tbs olive oil, 1 clove of minced garlic, minced basil, black pepper, and salt. Set aside.
Cooking
- Once the water is boiling, add pasta and bouillon cube. Cook according to package instructions.
- While the pasta is cooking, add 1 tbs olive oil to a large sauté pan over high heat. Add cut asparagus, two cloves of minced garlic, and red pepper flakes. Stir for one minute over high heat.
- Turn down heat to medium-low, cover sauté pan with a lid, and cook asparagus for 4 minutes, stirring occasionally.
- When the pasta is ready, drain and add it to the asparagus. Add minced sun dried tomatoes and lemon basil dressing, and stir until combined.
- Sprinkle with parmesan cheese and gently toss before serving.