Spaghetti With Asparagus, Pine Nuts, And Grape Tom

Name: Spaghetti With Asparagus, Pine Nuts, And Grape Tom
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh asparagus, cut as directed; 4 tablespoons extra virgin olive oil; 3 large garlic cloves, chopped small, but not fine; 16 grape or cherry tomatoes, halved; 1/2 cup pine nuts; 2 large carrots, cleaned and grated; 3/4 cup fresh Italian parsley, coarsely chopped; 1/4 teaspoon red pepper flakes - or to taste; 1/4 teaspoon dried oregano; salt and pepper; 1/2 lb spaghetti; fresh reggio parmigano cheese, grated

Servings: persons

1 lb fresh asparagus, cut as directed
4 tablespoons extra virgin olive oil
3 large garlic cloves, chopped small, but not fine
16 grape or cherry tomatoes, halved
1/2 cup pine nuts
2 large carrots, cleaned and grated
3/4 cup fresh Italian parsley, coarsely chopped
1/4 teaspoon red pepper flakes - or to taste
1/4 teaspoon dried oregano
salt and pepper
1/2 lb spaghetti
fresh reggio parmigano cheese, grated

1
Begin by filling a 6 quart pot with at least 4 gallons of water, and 1/2 teaspoon of salt for each gallon. While the water is coming to a boil, prepare the raw ingredients.
2
By hand, snap asparagus at its natural breaking point, about 2/3 of the distance from the tip, and discard the bottom portions. Cut remaining asparagus into diagonal pieces, about 1/2 inch thick. Peel and grate the carrots, prepare the parsley, cherry tomatoes, and the garlic, and set aside.
3
When the water is boiling, place the spaghetti in the pot. When the water boils again, put timer at 9 minutes.
4
Heat 4 tablespoons oil in a 12 inch heavy skillet over moderately high heat until just hot - but not smoking. Saut? the garlic and pine nuts, pepper flakes, oregano, and 1/4 teaspoon salt. Stir quickly, for about 30 seconds, or until the pine nuts are beginning to color. Turn down the heat a bit, and add the asparagus, grated carrot, and tomatoes, continuing to stir for another 2 minutes. Add the chopped parsley. Correct seasoning with more salt and ground black pepper. Saut? 1 minute. Turn the heat off. Test asparagus for doneness. It should be bright and crisp, but not raw. If not quite cooked, place cover on the pot until spaghetti is ready.
5
At 9 minutes check the pasta. Continue to check until it is al dente.
6
Drain immediately, place in a serving bowl, and add the asparagus sauce, tossing to distribute the vegetables.
7
Serve with freshly grated reggio parmegiano cheese to taste.
8
Buon Appetite!

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 lb fresh asparagus, cut as directed, 4 tablespoons extra virgin olive oil, 3 large garlic cloves, chopped small, but not fine, 16 grape or cherry tomatoes, halved, and more.

Yes, Spaghetti With Asparagus, Pine Nuts, And Grape Tom 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.

That's it — enjoy your meal!