Simple Spring Pasta – fettuccine tossed in a light garlic sauce with fresh asparagus and juicy tomatoes.
Hands in the air if you love pasta, simple, easy pasta that’s light, full of veggies, and flavor. ??
Super excited to share this pasta recipe with you today, because it’s all of those things and so. much. more. Super simple pastas are absolutely one of my favorite things…
Not to mention asparagus is at its prime and between making quiche, risotto, and more pasta, I was looking for a simple, light dinner. Especially one to highlight the best of spring and summer with both the asparagus and juicy cherry tomatoes.
Which is exactly what this pasta is. Simple Spring Pasta has a very simple, light sauce. It starts with butter, onion, garlic (how any pasta should start, isn’t it?). A little wine or veggie stock (use the wine, so you can drink + cook ;)) deglazes the pan and pasta water holds it all together.
Quality pasta is the way to go with this dish because it’s going to be a leading ingredient along with the fresh asparagus and juicy cherry tomatoes.
Plus, there’s really nothing better than high-quality pasta is there?!
If you’re going to indulge a little, you need to do it right, in my humble opinion.
Speaking of the juicy cherry tomatoes, as they cook with the asparagus they soften up and become slightly sweeter. The asparagus bites are perfectly cooked with the slight crunch and their bright, mild flavor.
If you need one more reason to make this pasta, here’s the sealer: you can have it ready in under twenty minutes! That’s what I call winning!
Simple Spring Pasta
- 8 oz. fettuccine noodles
- 3 Tablespoons butter, or olive oil
- 1/2 cup yellow onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1 bunch asparagus, cut into 1 inch pieces
- 1 1/2 cups cherry tomatoes
- 1/4 cup broth or dry white wine
- 1/4 cup reserved pasta water
- Bring a large pot of salted water to a boil; begin cooking fettuccine noodles according to package.
- Melt butter over medium-high heat in a large skillet. Add onion and cook for 2 minutes. Add garlic, red pepper flakes, and salt. Cook for an additional 2 minutes. Deglaze pan with broth/wine.
- Add asparagus to skillet. Cook for 2 minutes and then add the tomatoes to the skillet. Toss and let cook for an additional 4 minutes or until asparagus is tender but still has a slight crunch. Add pasta water and transfer pasta to skillet. Toss pasta and vegetables. Serve immediately (excellent with shaved parmesan cheese and basil - or on its own!).
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.