Spring on the plate: Pasta with green asparagus and tomatoes! When the first delicate poles meet green asparagus on sun -ripened cherry tomatoes and combine with your favorite pasta – then asparagus time is from their most delicious side.
I am an avowed asparagus fan and try to cheat the delicious sticks on the menu during the season as often as possible. Because I also love Pasta with tomato sauce Eat, I thought, we just combine it. And grandiose this experiment was so successful that I really want to share it with you! Because perfectly al dente cooked pasta with fast tomato sauce and wonderfully crisp asparagus is simply the hit when it comes to the most delicious Dinner goes to the asparagus season.
Why this asparagus pasta is enthusiastic
- You only need 5 ingredients that you probably always have at home.
- The preparation only takes 15 minutes.
- You can further refine the pasta with green asparagus and tomatoes.
- You can use whole grain pasta or pasta from legumes to cheat more nutrients into your pasta with green asparagus and tomatoes.
- A vegetarian pasta with asparagus, tomatoes and parmesan on top.
You need these 5 ingredients for the pasta with green asparagus and tomatoes
- Green asparagus: You can see whether it is fresh at juicy interfaces, solid asparagus rods and the squeak. Grate two asparagus poles together, when they squeak, the asparagus is wonderfully fresh. Incidentally, you are also welcome to buy fragments for this recipe, which is significantly cheaper than the beautifully grown long poles.
- Garlic Should be fresh for this recipe to develop its full aroma. Dried garlic is less suitable.
- Cherry tomatoes are usually aromatic than large tomatoes, which is why I prefer them for the pasta with green asparagus. If in doubt, you can also use large tomatoes.
- Linguine Are my preferred Pasta for this recipe. I like them because they have significantly more bite than spaghetti and thus the asparagus and sauce. Alternatively, you can also use tagliatelle or bavette. And even with short noodles, this recipe tastes great! My tip for extra nutrients in the pasta with green asparagus is to use whole grain pasta or pasta from legumes (e.g. chickpea noodles). The dish becomes a real gourmet meal when you homemade pasta Use!
- Parmesan should not be missing to serve. I always buy it in a row and rub it fresh. The aroma is then much more intense.
From the pantry you also need olive oil, salt and pepper. The parmesan is needed to serve. Use a high -quality olive oil if possible, because that makes the pasta more delicious!
Pasta with green asparagus and tomatoes in 3 steps
Step 1: Cooking water and cleaning asparagus
While the pasta water is brought to a boil, you have time to prepare the asparagus. With the pasta water, the rule of thumb is that you need about 1 liter of water per 100 g. With 300 g pasta, that’s 3 liters of water. Because you don’t have to peel green asparagus, it is only cut into bite -sized pieces. You just have to halve the tomatoes and finely chop the garlic. Important: As soon as the pasta water boils, salt generously, because pasta water should be as salty as the ocean to cook the most delicious pasta with it. As a rule of thumb, you can remember 1 teaspoon of salt per liter of water. In our case, that’s 3 teaspoons of salt.
Step 2: Prepare the sauce and cook the pasta
First fry the garlic in olive oil and then add the asparagus. Fry briefly until the poles become glassy and get light roasting points. Then add the tomatoes and fry them until a sauce is created. A little pasta water helps when it gets too dry.
Step 3: Complete the court and serve
Give the pasta to the sauce. Important, poured it off 1 minute before the recommended cooking time because it travels in the sauce. Also start some pasta water to dilute the sauce if necessary. Then taste the pasta with green asparagus and serve them immediately with freshly grated parmesan.
Pimp your pasta, so you can refine the court further
The pasta with green asparagus and tomatoes is wonderful to be further refined. For example, very tasty to the recipe tastes:
- 1 tablespoon Wild garlic pesto To the sauce. As is well known, asparagus and wild garlic are the best friends.
- A sip of white wine or Prosecco in the sauce.
- Burrata or buffalo mozzarella for serving instead of parmesan.
- Fine chopped, dried tomatoes give the sauce even more tomato aroma.
- Fine roasted pine nuts give the court a nutty note.
- Baby spinach or arugula, which is lifted under the pasta shortly before serving, ensures freshness.
- Roasted almonds or sunflower seeds ensure a great crunch for serving.
- For a vegan variant, all you have to do is replace the Parmesan with a vegetable alternative or yeast flakes.
Pasta with green asparagus, tomatoes and parmesan
Pasta with green asparagus and tomatoes is the ideal, quickly recipe for all asparagus fans. The recipe is versatile and changeable. In the asparagus season from April to June, there is no more delicious pasta dish with asparagus for all pasta pens!
Evaluate the recipe:
Press Pinch
Preparation 5 Minute
Cooking/baking time 10 Minute
Total time 15 Minute
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- 400 G green asparagus
- 300 G Cherry tomatoes
- 1 clove of garlic
- 300 G Linguine or other pasta
- 30 G Parmesan freshly grated
- 1 Tin olive oil
- 1 prize Salt
- 1 prize pepper
Good to know: storage, wine & more
- Storage and remnants: Unfortunately, the pasta with green asparagus is not well suited to the Meal Prep and should be eaten best. If something is left, you should store the remains in the fridge and prefer to warm up in the microwave. Alternatively, you can fry them in the pan with a little olive oil.
- What fits? A light white wine like Pinot Grigio, Pinot Blanc or Lugana tastes great with this recipe. I also like to serve a simple leaf salad with balsamic dressing.
- Seasonal adaptation: You can also prepare this recipe outside the asparagus season. It tastes very tasty, for example, with sugar pods, green beans or young zucchini.
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