Amazingly simple and super quick , this Asparagus & Cheese Pasta is a no fuss one. It tastes real good with lovely fresh green asparagus, lots of cheese and olive oil. Lightly flavored with fragrant garlic and moist with a touch of cream, it can be enjoyed as a light vegetarian meal or as a snack. Just right for children and adults, who do not like very heavy sauces and too many frills in their pasta.
Whenever we like to keep our pasta light and plain, this is what we like to eat. If you are not very fond of asparagus or if it is not easily available, do not worry you can use bell peppers instead or just add more cheese, cream and olive oil and it will still taste superb! Do give this pasta a try… 😀
- ½ bunch fresh Asparagus
- 250 gms. Penne Pasta or as per choice
- 3 cloves Garlic (peeled, bruised & finely chopped)
- 4 tbsps. Olive Oil
- ¼ cup processed Cheddar Cheese (grated) or as per choice
- 2 tbsps. Cream (I used Amul)
- 1 tbsp. Red Chilli Flakes
- 1 tbsp. dried Oregano
- Salt & Pepper to taste
Cut off the tips of the asparagus spears and retain them. Save the stems for another recipe.
Lightly blanch the asparagus tips in boiling salted water until just tender.
Plunge the blanched asparagus tips in cold water to retain the fresh green color.
Cook the pasta al dente or as per packet instructions. Reserve ¼ cup of pasta water and discard the remaining water.
Heat olive oil in a skillet/wok or a sufficiently large pan.
Add the garlic and sauté until fragrant. Do not burn.
Add the pasta, chilli flakes, oregano, cream and toss well. Add the reserved pasta water if necessary; just enough to keep the pasta moist.
Add salt and pepper. Lastly add the blanched asparagus tips and cheese and give it a good toss. Taste to check the seasoning.
Serve immediately in individual bowls topped with some more grated cheese and drizzled with more olive oil.