Pasta with Asparagus, Peas, and Sun-Dried Tomatoes
Try this Pasta with Asparagus, Peas and Sun-Dried Tomatoes recipe, or contribute your own.
Try this Pasta with Asparagus, Peas and Sun-Dried Tomatoes recipe, or contribute your own.
- 4 tablespoons extra-virgin olive oil
- 11 ounces or 3/4 pound ( 320 grams) of any short pasta
- 20 stalks of asparagus
- 1 cup fresh green peas
- 20 sun-dried tomatoes (packed in olive oil) drained
- 1 clove garlic peeled and slightly crushed with the flat s
- fine sea salt and freshly ground black pepper to taste
- 1 small bunch of chives finely chopped
- Carbohydrate 8.3692 g
- Cholesterol 0 mg
- Fat 13.7499000273894 g
- Fiber 0 g
- Protein 3.4545 g
- Saturated Fat 1.90818000378192 g
- Serving Size 1 1 serving (142g)
- Sodium 1.74000000054779 mg
- Sugar 8.3692 g
- Trans Fat 0.431730000741703 g
- Calories 167 calories
Step-by-step
- Place a large, covered pot of salted water over high heat to boil for the pasta.
- Wash and dry the asparagus and snap off the woody ends. Cut the asparagus stalks into 3- to 4-inch pieces.
- Mix the asparagus pieces and peas and steam them together until just tender. Drain well and transfer to a large serving bowl.
- Chop the drained sun-dried tomatoes into approximately 1-inch pieces and add to the serving bowl together with the garlic clove.
- Mix to combine the vegetables.
- Drizzle the vegetables with the extra-virgin olive oil, mix well to evenly coat all the vegetables, and season to taste with salt and pepper.
- When the water reaches a rolling boil, add the pasta and cook to al dente.
- Drain the pasta well and transfer it to the serving bowl.
- Mix well to distribute the vegetables evenly, adding another spoonful of extra-virgin olive oil, if necessary.
- Remove and discard the garlic clove.
- Serve, sprinkling chopped chives over each serving as a garnish.
A Simple Pasta Dish with a Burst of Fresh Flavors
As a busy working mom, finding time to cook a delicious and healthy meal can sometimes feel like an impossible task. Between juggling work deadlines, school pick-ups, and after-school activities, the last thing I want to do is spend hours in the kitchen. That's why I've developed a love for quick, easy, and flavorful recipes that don't compromise on taste or nutrition. This pasta with asparagus, peas, and sun-dried tomatoes is one such recipe – a vibrant and satisfying dish that's ready in under 30 minutes, perfect for a weeknight dinner.
The beauty of this recipe lies in its simplicity. The bright green peas and asparagus provide a refreshing contrast to the rich, sun-dried tomatoes, while the delicate garlic adds a subtle hint of flavor. The extra-virgin olive oil brings everything together, creating a light yet satisfying sauce that coats the pasta perfectly. I often find myself adapting this recipe based on what's in my fridge. Sometimes I add a sprinkle of red pepper flakes for a touch of heat, other times I swap the peas for black olives for a more Mediterranean twist. The possibilities are endless!
One of the things I appreciate most about this dish is its versatility. It's equally satisfying as a light lunch or a complete dinner. It also travels well, making it ideal for potlucks or picnics. Simply pack the pasta and vegetables separately and toss them together just before serving. And the best part? The cleanup is a breeze! It’s a recipe that even my kids love, which makes it a true winner in my book. This recipe is a testament to the fact that healthy and delicious doesn't have to be complicated. It’s a testament to how even the simplest ingredients can combine to create a truly satisfying meal, perfect for a busy weeknight or a relaxing weekend.
Ingredients you'll need:
- 4 tablespoons extra-virgin olive oil
- 11 ounces or 3/4 pound (320 grams) of any short pasta
- 20 stalks of asparagus
- 1 cup fresh green peas
- 20 sun-dried tomatoes (packed in olive oil), drained
- 1 clove garlic, peeled and slightly crushed
- Fine sea salt and freshly ground black pepper to taste
- 1 small bunch of chives, finely chopped
Tips and Variations:
- Feel free to experiment with different types of pasta. Small shells, rotini, or farfalle all work well.
- If you don't have fresh peas, frozen peas work just as well.
- For a creamier sauce, add a dollop of cream cheese or ricotta cheese before tossing with the pasta.
- Add a pinch of red pepper flakes for a touch of heat.
- Substitute black olives for the peas for a Mediterranean twist.
- Garnish with grated Parmesan cheese for extra flavor.
This simple pasta dish is a weeknight staple in my home. It's quick, easy, and adaptable, making it the perfect recipe for busy families or anyone who wants a delicious and healthy meal without spending hours in the kitchen. So next time you're looking for a quick and satisfying dinner, give this recipe a try. You won't be disappointed!
Enjoy!
