Rigatoni And Asparagus Recipe

Name: Rigatoni And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. large rigatoni; 1/2 lb. thin asparagus spears cut into 1-inch pieces; 1/2 c. marinara sauce; 2 Tbsp. sour cream; 1 Tbsp. red wine vinegar; 1 scallion, finely chopped; 3 Tbsp. chopped fresh basil or 1 tsp. dried; 1/4 tsp. salt; 1/4 tsp. pepper; 2 Tbsp. grated Parmesan cheese

Servings: persons

2 c. large rigatoni
1/2 lb. thin asparagus spears cut into 1-inch pieces
1/2 c. marinara sauce
2 Tbsp. sour cream
1 Tbsp. red wine vinegar
1 scallion, finely chopped
3 Tbsp. chopped fresh basil or 1 tsp. dried
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. grated Parmesan cheese

1
In a large pot of boiling salted water, cook rigatoni until barely tender, 8 to 10 minutes.
2
Add asparagus to pot for the last 3 to 4 minutes of cooking time so that asparagus comes out crisp-tender.
3
Drain water off and run cold water over rigatoni and asparagus in pot.
4
Drain well.
5
Add marinara sauce, sour cream, vinegar, scallions, basil, salt and pepper to pasta and asparagus in pot.
6
Toss to mix well.
7
Heat through 2 to 3 minutes.
8
Sprinkle with cheese.

kcal

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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 10 ingredients. The key ingredients include: 2 c. large rigatoni, 1/2 lb. thin asparagus spears cut into 1-inch pieces, 1/2 c. marinara sauce, 2 Tbsp. sour cream, and more.

Yes, Rigatoni And Asparagus falls under the Pasta & Noodles 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.

Rigatoni And Asparagus

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