Rigatoni With Asparagus And Lemon

1. 1

   Cook the pasta according to package directions.

2. 2

   Meanwhile, break the dry ends off the asparagus, discard them, and slice the asparagus spears on the diagonal into 1-inch pieces.

3. 3

   Cut the cherry tomatoes in half.

4. 4

   When the noodles are about halfway cooked, heat the oil in a large skillet over med-high heat.

5. 5

   Add the asparagus, tomatoes, and garlic, and cook them for several minutes.

6. 6

   Season the vegetables with salt and pepper to taste.

7. 7

   Scoop out about 1/2 cup of the cooking water from the pasta and set it aside.

8. 8

   Drain the cooked noodles.

9. 9

   Add the noodles and reserved cooking water, lemon juice, salt, basil, and mint and toss gently.

10. 10

    Transfer it to a large serving bowl and add the cheese.

11. 11

    Toss the noodles and cheese to melt the cheese slightly; serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.