Garganelli With Asparagus And Pecorino Cheese Recipe

Name: Garganelli With Asparagus And Pecorino Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked garganelli pasta; 1 tablespoon kosher salt; 2 tablespoons olive oil; 2 1/2 cups (1-inch) slices asparagus (about 1 pound); 1 cup fat-free, lower-sodium chicken broth; 1 tablespoon grated lemon rind; 1 garlic clove, minced; 1/4 cup (1 ounce) grated fresh pecorino Romano cheese; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons shaved fresh pecorino Romano cheese

Servings: persons

8 ounces uncooked garganelli pasta
1 tablespoon kosher salt
2 tablespoons olive oil
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 cup fat-free, lower-sodium chicken broth
1 tablespoon grated lemon rind
1 garlic clove, minced
1/4 cup (1 ounce) grated fresh pecorino Romano cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons shaved fresh pecorino Romano cheese

1
Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.
2
Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.
3
Substitute penne if garganelli is unavailable.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces uncooked garganelli pasta, 1 tablespoon kosher salt, 2 tablespoons olive oil, 2 1/2 cups (1-inch) slices asparagus (about 1 pound), and more.

Yes, Garganelli With Asparagus And Pecorino Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garganelli With Asparagus And Pecorino Cheese

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