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Asparagus and tomato spaghetti

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Ingredients for 4 servings:

  • 1 jar asparagus or 500 g fresh asparagus
  • 250g spaghetti
  • 250 g cherry tomatoes
  • 1 small onion(s), finely diced
  • 1 bunch of basil
  • vegetable broth
  • salt and pepper
  • olive oil
  • Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Vegetarian

Drain the asparagus and reserve the water. (Peel fresh asparagus and cook in salted water with a pinch of sugar and a little butter for 12-15 minutes, depending on the thickness of the stalks.) Cook the spaghetti al dente in the asparagus water. Meanwhile, finely dice the onion and cut the asparagus and tomatoes into bite-sized pieces. First, sauté the onion in olive oil until translucent, then add the asparagus and tomatoes and fry briefly. Drain the spaghetti and reserve some of the water. Combine all ingredients in a pan with a little of the pasta water, season, and add the basil and Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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