Tomato and asparagus pasta

Creamy pasta with cherry tomato and asparagus.A perfect summer and spring pasta dish.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Servings

Calories 485kcal

Author Chhavi

Line up a bunch of asparagus spears and cut off the tough ends (about 1 to 2 inches from the bottom) with a sharp knife. If you're not sure where the woody part ends, do one snap test first and then trim the rest to match.
After that, cut the stem into 1-2 inch equal parts, leaving the tips intact.

In a pot, boil water and 1 tablespoon of salt.
Add the pasta and cook untill its just cooked.R eserve ½ cup of pasta water.
Add the asparagus stems(not the heads) to it. Wait for 30 seconds before draining all the water.

Meanwhile, heat a pan. Add olive oil.
To this, add the minced garlic and halved tomatoes.Cook until tomatoes turn mushy.Use a turner or a spatula to crush some of the tomatoes.
Add the heavy cream, salt and italian seasoning. Mix it up and the sauce is ready.

Asparagus- Go for stalks that are firm, straight, and vibrantly green. The tips should be tightly closed and not mushy or frayed. Thin stalks cook faster and are a bit more tender, while thicker ones bring more texture and bite. Just snap off the woody ends (they naturally break where the tender starts) and you’re ready to roll.
The recipe can be halved quite easily.
You can load this up with more veggies like corn, peas, sugar snap peas and peppers.

Tips and Tricks

1. Use pasta water to create a silky sauce—it’s liquid gold!
2. Parmesan rinds can be simmered in the pasta water or sauce for bonus umami.
3. Vegan? Skip the heavy cream and sub with cashew cream instead.
4. High protein - skip the heavy cream and use blended cottage cheese instead.