Recipe: Perfect Spaghetti with Asparagus and cherry tomatoes

Recipe: Perfect Spaghetti with Asparagus and cherry tomatoes Delicious, fresh and tasty.

Spaghetti with Asparagus and cherry tomatoes. Transfer the asparagus mixture to a large serving bowl. In a large bowl, toss asparagus, tomatoes, olive oil, salt, pepper, and garlic powder. Pour onto a rimmed baking sheet.

Salt and freshly cracked black pepper.

Small handful of fresh basil leaves.

For a vegetarian version: substitute the pancetta with some summer squash or zucchini, sliced into half-moons.

You can have Spaghetti with Asparagus and cherry tomatoes using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Spaghetti with Asparagus and cherry tomatoes

1. It’s Half of Pound Pasta ( we like Angel Hair.

2. You need 8-10 of cherry tomatoes.

3. It’s 1 bunch of Asparagus cleaned and woody stem snapped off.

4. Prepare 16 ounce of jar or homemade your favorite Spaghetti sauce ( in Florida I had access to fresh veggies all year and made my own.

5. It’s of Italian Seasoning.

6. It’s of Sweet dried basil.

7. It’s of I did not use any meat in this spaghetti.

Cook pasta al dente according to package time.

Add asparagus,cherry tomatoes, wine, and salt to the shallots and stir.

Uncover and begin to smash half of the cherry tomatoes.

Heat oil in a large skillet over medium heat while pasta cooks.

Spaghetti with Asparagus and cherry tomatoes step by step

1. Cook pasta according to directions.

2. Like add my sauce ; homemade or jar to a pan with my spices and seasonings, allow to simmer covered on low until pasta is ready.

3. In a separate pan, add 1 tablespoon of Olive oil, when hot turn heat down add cherry tomatoes, and cut asparagus to tenderize and roast..

4. After adding sauce to pasta either in pan, bowl or plate. Top with Vegetables and option I like is grated Parmesan-Reggiano.

Add asparagus and freshly ground black pepper to taste.

Add pesto, spinach, and chicken (if using) to pasta and toss until well-combined.

Sprinkle with grated or shaved Parmesan.

Stir in the garlic and asparagus and cook until they begin to soften slightly.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.