Asparagus pasta is a great spring dinner that can be ready in 10 minutes.
It’s asparagus pasta time which means spring is finally here!
I hate to complain as it was a pretty mild winter in Toronto thanks to El Niño but I love springtime and how each week there’s a new fruit or vegetable in season.
But it all begins with asparagus, that’s when we know warm weather, farmers markets and local produce is on its way.
While we do eat spaghetti aglio olio at least once a week, we get excited about spring. Not all pasta recipes need to be heavy, pasta is a great way to incorporate more vegetables into dinner. And this asparagus pasta is light and so much healthier than eating out. You could find this asparagus pasta recipe in a French bistro in the spring, or you can make it at home.
The best part is that it takes less than ten minutes to make. It’s perfect when you are tired getting home from work but it’s also tasty enough to serve to friends on the weekend.
Today we went into our restaurant Loka early for paperwork. Not the most fun couple activity but Dave sweetened the deal by making asparagus spears, mint and lemon leek cream spaghettini. At first I thought it would be a big production but chefs are efficient and he showed me all we needed was one pot to boil pasta and one pan to make the sauce.
In less than 10 minutes, seriously.
If you want quick and easy meals that everyone loves then cream is your friend. Not only can it make a great quick sauce but it also has a long shelf life in the fridge. In our culture of fearing fat we’ve lost our love of cream and instead think we can make a great sauce by substituting skim milk. You can’t.
Cream exists for a reason! It’s delicious and you don’t need to add a lot of it to make a velvety sauce. It’s all about moderation. And there’s no reason to cut out cream especially if you balance it with vegetables and fibe. You really can have it all.
For this recipe we’re using Catelli Smart Veggie Spaghettini, a white pasta with a high source of fibre that provides a ½ serving of vegetables per 85 grams. It’s made with 100% Canadian wheat and oat fibre with carrots and cauliflower and Non-GMO Project Verified.
One of the perks of being part of the #CatelliFamilies network is that we can experiment with all the new pasta innovations as well as staple lineups that include healthier pasta options from 100% whole grain Canadian wheat and Catelli Gluten Free to Catelli Smart with a very high source of fibre.
Frankly you would never know this is a healthier version as you don’t compromise taste, no one will ever know!
Our Easy Spring Asparagus Pasta
If you’d like to try Catelli’s new products, take a look at Checkout 51 an online site that helps Canadians save more on the brands they love. In April, Checkout 51 will offer a discount on Catelli Smart Veggie and Catelli SuperGreens. It’s an all-natural pasta made with a blend of five green vegetables including spinach, zucchini, broccoli, parsley and kale. I downloaded the app and like that it saves money on brands I already buy.
We’re looking for more easy spring pasta recipes, if you have one share in the comments below.
Active in social media? Share your favourite pasta recipe and hashtag #CatelliFamilies so we can find you there too.
Disclosure: This asparagus pasta post is part of a four part series in partnership with Catelli Pasta, a great Canadian brand that has asked us to share our favourite pasta recipes. Even if they hadn’t approached us we would still be eating pasta 3-4 nights a week.