Asparagus Pasta Primavera Recipe
Here is the Springtime asparagus pasta primavera recipe you have been looking for. A rich and creamy vegetarian pasta. The perfect, light and simple dish for springtime cooking. It’s one of the tastiest Italian pasta recipes I have. Mom and Dad (Joe and Dorothy Romano) said it was the best pasta recipe they have ever had. Dannica, my daughter was so excited she said it was her knew favorite pasta dish.
Asparagus is high in fibre and a good source of iron and calcium. I suggest serving with baked focaccia bread, with an extra virgin olive oil and balsamic vinegar dip accompanied by a fresh Italian tomato salad on the side.
Note: As always, I try to use the freshest and organic, non-GMO ingredients for the ultimate health and flavor experience!
Michele Romano Recipes
Asparagus Pasta Primavera Recipe
Ingredients:
- 1 lb asparagus
- 2 tbsps. butter
- 1 tbsp. olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups sliced mushrooms
- 2 medium carrots, julienne style
- 2 small zucchinis, julienne style
- 1 red pepper, julienne style
- 1 yellow pepper, julienne style
- 1/2 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup flour (gluten free flour or organic cornstarch can be used)
- 2 cups of half and half cream
- 1 cup vegetable broth
- 1 tbsp fresh squeezed lemon juice
- 2 cups of fusilli pasta noodles
- 1/2 cup fresh grated parmesan cheese
Preparation:
- Wash asparagus and snap off the bottoms at breaking point, discard.
- Cut stalks and tops into 4-inch pieces.
- In a large, deep fry pan melt butter and oil over med heat.
- Saute onion, garlic, peppers and mushrooms for 3 minutes.
- Mix in carrots, zucchini, and asparagus.
- Pour in ½ cup veggie broth, salt and pepper.
- Lightly simmer with lid on for 5 minutes or until carrots are just tender.
- In a measuring cup or bowl, whisk together cream, remaining vegetable broth, flour and parmesan cheese until well blended with no lumps.
- Slowly stir cream mixture into pot with vegetables.
- Add in fresh squeezed lemon juice and fresh basil.
- Simmer on very low heat, 7 minutes.
- Meanwhile, boil pasta in a large pot of salted water, cook pasta until tender but firm.
- Drain pasta, stir in 1 tbsp butter.
- Gently toss noodles and sauce together (or just add desired amount of sauce on top of each serving).
- Serve with parmesan cheese, salt and pepper.
Serves: 6
Prep time: 20 min.
Cook time: 30 min. (including cooking pasta)
Live Long and Mangia!
Health benefits:
Asparagus is one of nature’s true food heroes as a source of protein, vitamin A, vitamin C, calcium, and iron. Asparagus is also packed in the naturally occurring phytochemicals of glutathione, rutin, and folic acid. Asparagus, next to orange juice, is regarded as the second best whole foods source of folic acid. Folic acid is known to lower the risk of heart disease, colon cancer, liver disease, and spina bifida.
For more on eating healthy, I find The Health Benefits Times very informative.