UPDATE: After making this 15 minute asparagus pasta recipe repeatedly for 4 years+ I decided it was time to finally re-shoot these original iPhone photos. HA! How crazy to look back and see how far the photography on the blog has come.
This 15 Minute Asparagus Pasta is one of my favorite new summer dishes we tried this summer. It has three of my favorite characteristics for a recipe: 1. It’s fast & easy (ok that was 2 in 1) 2. It’s delicious! 3. It’s cheap to make.
It’s pretty light and leaves you feeling satisfied but not too full like a lot of pastas can. We vary this recipe by sometimes adding pecans or chicken but for the most part leave it as is. You can always add in more butter or broth if you would like a thicker sauce or more sauce.
- 1 box whole wheat penne pasta
- 1 bunch fresh asparagus
- 2 tablespoons olive oil
- 1 bell pepper, chopped
- 1 garlic clove, minced
- 1 cup chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- ¾ cup parmesan cheese
- 4 tablespoons butter
- Prepare pasta according to package directions; rinse and drain.
- Snap off tough ends of asparagus, and cut into thirds.
- Saute asparagus in a hot oil in a large skillet over medium heat for 4 minutes.
- Stir in red bell pepper and garlic; cook, stirring occasionally, 2 minutes.
- Stir in chicken broth. Bring to a boil.
- Reduce heat and simmer 2 minutes or until asparagus is crisp-tender.
- Stir in salt and pepper.
- Toss together pasta, asparagus mixture, parmesan cheese, and butter.
- Garnish with additional cheese and pecans, if desired.
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