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Pasta with green asparagus and carrot strips

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Ingredients for 2 servings:

  • 250 g pasta to taste
  • 2 spring onions
  • 3 carrots
  • 6 stalk(s) asparagus, green
  • 3 tbsp olive oil
  • 1 shot of white wine
  • 200 ml cream
  • salt and pepper
  • Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the pasta in salted water until al dente. I used penne for this dish. Peel the carrots and slice or grate them into thin strips. Cut the spring onions and asparagus into approximately 2 cm long pieces. Heat olive oil in a pan and sauté all the vegetables. Deglaze with a splash of white wine and add the cream. Season with salt and pepper and bring to a simmer. Drain the pasta, toss with the vegetable sauce, sprinkle with grated Parmesan cheese, and serve.

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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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