Asparagus with Sun-Dried Tomatoes Over Pasta
Recipe courtesy of Curtis Aikens
Watch how to make this recipe.
Level: Easy | Yield: 4 servings
Total: 19 min | Prep: 10 min | Cook: 9 min
Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 575
Total Fat: 27 g
Saturated Fat: 5 g
Carbohydrates: 67 g
Dietary Fiber: 4 g
Sugar: 3 g
Protein: 16 g
Cholesterol: 6 mg
Sodium: 413 mg
Ingredients ():
- 3 tablespoons extra virgin olive oil
- 1/2 pound asparagus, cut into 1-inch pieces
- 1/4 cup sun-dried tomatoes, reconstituted either in olive oil or white wine
- 1/2 teaspoon dried thyme
- 2 to 3 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper to taste
- 1/2 to 1 pound pasta of your choice, cooked
- 1/4 cup grated Parmesan cheese
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Directions:
- Warm the oil in a saucepan and saut the asparagus for about 4 minutes. Stir in the tomatoes, thyme, parsley, and season with salt and pepper. Continue cooking for another 3 to 5 minutes.
- Spoon the vegetable mixture over the cooked pasta and finish with a sprinkle of Parmesan cheese.
Recipe courtesy of Curtis Aikens, Curtis Cooks with Heart and Soul, Hearst Books/William Morrow, 1995
