This easy to make Spring Pasta with Asparagus, Peas and Cherry Tomatoes is light, healthy and full of flavor. Cherry tomatoes, shallots and a bit of white wine create a delicious sauce for the pasta to soak up. The dish is topped with thick slices of real Parmesan cheese.
Using Fresh Spring Vegetables In Pasta
As a dietitian, I recommend adding fresh vegetables to pasta dishes all the time. It's an easy way to get in extra fiber and nutrients into one dish. Other spring vegetables like artichokes and spinach can be used in pasta dishes as well. My popular ratatouille pasta uses zucchini, eggplant and peppers for a rustic and healthy pasta dish with tons of flavor.
You can easily make this dish gluten-free by using a gluten-free pasta. Or use a whole wheat pasta as a way to bump up the fiber content even more. You can keep this pasta vegan by using a vegan grated cheese, or add in your favorite protein like chicken or shrimp if you prefer to add in meat.
- Asparagus- adds crunch, so it's important to use moderately thick asparagus (not the super thin stalks).
- Frozen peas- are easy and convenient and are added in at the end of cooking.
- Cherry tomatoes- the sweet juices of these tomatoes are what add a ton of flavor to the sauce.
- Shallots- add a pleasantly sweet oniony flavor with a hint of garlicky goodness.
A Quick and Light Sauce
The sauce is made from the natural juices of the tomatoes and a bit of white wine and olive oil, similar to how I make my 5 Minute Tomato Sauce recipe. By carefully smashing some of the cherry tomatoes, you create a delicate sauce for the pasta to grab on to.
I toss the vegetables with farfalle pasta (which means "butterfly" in Italian), and is perfect for spring.
I use a vegetable peeler to slice off chunks of Parmeggiano-Reggiano cheese. The pasta is topped with fresh basil leaves and a drizzle of olive oil.
Spring Pasta with Asparagus, Peas & Cherry Tomatoes
Ingredients
- 1 lb. fafalle pasta
- 3 cups asparagus from one bunch of moderately thick asparagus stalks (not thin), hard bottoms trimmed off then sliced into 2 inch pieces
- 1 cup frozen peas defrosted
- 1 pint cherry tomatoes
- 2 shallots chopped
- 1 tablespoon extra virgin olive oil plus more for drizzling before serving
- ½ cup white wine use a good quality drinking wine
- block of Parmeggiano-Reggiano cheese
- bunch fresh basil leaves chopped
- ½ teaspoon kosher salt
- ⅛ teaspoon pepper
Instructions
- Generously salt and boil water for pasta.
- Cook pasta al dente according to package time.
- In meantime, in a large sauté pan, heat oil then add shallots and sauté for about 3-5 minutes until soft and translucent.
- Add asparagus, cherry tomatoes and salt. Sauté for 2-3 minutes.
- Add the wine and simmer for another 5 minutes. Once the tomatoes have softened a bit, carefully smash them with a fork to release their juices. Use caution has the hot juice may splatter out from the tomato.
- Stir vegetables and continue to cook until wine has reduced by half and vegetables are tender but not mushy, about another 3 minutes.
- Add the cooked pasta and peas to the pan and toss to combine.
- Turn off heat, and allow pasta and vegetables to sit in the pan for a few minutes, so flavors can absorb into the pasta.
- Serve with fresh basil, chunks of cheese, drizzle of olive oil and a dash of pepper.
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Nutrition
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
Marilyn says
Absolutely delicious. Wondering how I could make it ahead of time and keep warm?