Asparagus Pasta
A quick and easy weeknight pasta with crisp-tender asparagus, a hint of heat from red pepper flakes, and a savory finish of grated cheese.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 15g
Ingredients
- 8 oz fusilli pasta
- 1 lb asparagus
- 2 tbsp olive oil
- ½ tsp red pepper flakes
- ½ cup parmesan cheese
- 1 tsp salt
Instructions
- 1
Bring a large pot of salted water to a boil. Add the 8 oz fusilli and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain.
- 2
While the pasta cooks, trim the woody ends from the 1 lb asparagus and cut into 2-inch pieces. Heat the 2 tbsp olive oil in a large skillet over medium-high heat.
- 3
Add the asparagus and 1/2 tsp red pepper flakes to the skillet. Cook, stirring occasionally, until the asparagus is bright green and tender-crisp, about 5-7 minutes.
- 4
Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss to combine, letting the sauce thicken slightly, about 1-2 minutes.
- 5
Remove from heat and stir in the 1/2 cup grated parmesan cheese. Season with salt to taste and serve immediately, topped with extra cheese if desired.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Chef's knife
- Cutting board
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