Print

Pasta with Asparagus and Sun Dried Tomatoes

Pasta with Asparagus and Sun Dried Tomatoes | Green Valley Kitchen

Pasta with asparagus and sun dried tomatoes. A quick and easy spring pasta recipe featuring asparagus and sun dried tomatoes with a lemon basil dressing.

Ingredients

Dressing

Instructions

  1. Prep all your ingredients as you bring a large pot of water to a boil.
  2. Snap off the tough ends of asparagus and discard. Cut the asparagus into bite sized pieces. Set aside.
  3. Finely mince sun dried tomatoes and set aside.
  4. Grate parmesan cheese and set aside.
  5. Mince garlic and set aside.
  6. Mince basil and set aside.
  7. Make dressing by whisking together lemon juice, 2 tbs olive oil, 1 clove of minced garlic, minced basil, black pepper and salt. Set aside.
  8. Once the water is boiling, add pasta and bouillon cube. Cook according to package instructions.
  9. While the pasta is cooking, add 1 tbs olive oil to a large sauté pan over high heat. Add cut up asparagus, two cloves of minced garlic and red pepper flakes to the sauté pan. Stir for one minute over high heat, turn down heat to medium low, cover sauté pan with lid and cook asparagus for 4 minutes – stirring occasionally.
  10. When the pasta is ready, drain and add to the asparagus. Add minced sun dried tomatoes and lemon basil dressing and stir until combined. Sprinkle with parmesan cheese and gently toss before serving.