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 my winter go to pasta is spaghetti aglio olio at least once a week, I 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.
I learned how to make this pasta a few years ago and while it’s restaurant quality pasta, it is so easy to make.
Asparagus Pasta Ingredients
- asparagus spears
At first I thought it would be a big production but you only need 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 fibre. 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.
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
- 1 package Catelli® Smart Spaghettini
- 12 stalks asparagus sliced; tips remove
- 1 large leek diced (white and light green parts only)
- 1 lemon
- 1/2 cup cream
- 1/2 cup stock chicken, or vegetable if you prefer a vegetarian dish
- 3 tablespoons white wine
- 25 leaves fresh mint
- 2 cloves garlic peeled and coarsely minced
- 2 tablespoons canola oil
- Bring 4 litres water to a boil, add 1/2 cup (125 mL) of kosher salt.
- Cook spaghettini according to package directions.
- Over medium high heat, add canola oil to large sauté pan. Add leeks and cook for 4 minutes.
- Add asparagus, cook for 2 minutes. Add garlic and sauté for 30 seconds. Deglaze by adding white wine.
- Add chicken stock and cream. Bring to a boil and reduce to low heat. Squeeze in juice of one lemon.
- Add asparagus tips to boiling pasta water in last minute of cooking.
- Drain cooked pasta and asparagus tips.
- Toss in cream sauce and add mint leaves.
- Chef’s tip: Freeze dark green parts of leeks and save for your next chicken stock
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 221Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 35mgSodium 73mgCarbohydrates 11gFiber 3gSugar 4gProtein 4g
We’re looking for more easy spring pasta recipes, if you have one share in the comments below.
Pin it For Later: Easy Spring Pasta
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.
Interested in more pasta recipes? Check out
[wpurp-searchable-recipe]Asparagus spears, mint and lemon leek cream spaghettini – – Catelli® Smart Spaghettini, asparagus (sliced; tips remove), leek (diced (white and light green parts only)), lemon, cream, stock (chicken, or vegetable if you prefer a vegetarian dish), white wine, fresh mint, garlic (peeled and coarsely minced), canola oil, , Bring 4 litres water to a boil, add 1/2 cup (125 mL) of kosher salt.; Cook spaghettini according to package directions.; Over medium high heat, add canola oil to large sauté pan. Add leeks and cook for 4 minutes.; Add asparagus, cook for 2 minutes. Add garlic and sauté for 30 seconds. Deglaze by adding white wine.; Add chicken stock and cream. Bring to a boil and reduce to low heat. Squeeze in juice of one lemon.; Add asparagus tips to boiling pasta water in last minute of cooking.; Drain cooked pasta and asparagus tips.; Toss in cream sauce and add mint leaves.; <strong>Chef’s tip: Freeze dark green parts of leeks and save for your next chicken stock</strong>; ; – – Main Dish – French – France – recipe – recipes – vegetarian – – [/wpurp-searchable-recipe]