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Apr 26

Asparagus and Sundried Tomato Pasta

Asparagus and Sundried Tomato Pasta

This is a simple recipe that can be made in less than 20 minutes. I love the variation of sundried tomatoes, asparagus, and artichoke hearts. Although I painfully watched my kids pick out the tomatoes and artichoke hearts, my husband and I agreed this was the best part of the pasta! It’s still a win if they ate the nuts and asparagus, and both commented on how much they loved it.

A secret and tasty ingredient in the pasta is Boursin Cheese. It adds a ton of garlic and herb flavor and simplifies the dish without the extra ingredients. The asparagus will cook for a few minutes in the pasta water, toward the end when the pasta is finished. I have to admit that I normally would use a bow tie pasta in this recipe, but was completely out when it came to dinner time (this happens and I was in no mood to make an extra trip to the store). We still loved it with the spaghetti, but use what works for you! Here are the ingredients:

Asparagus and Sundried Tomato Pasta2

Asparagus and Sundried Tomato Pasta
Author: Amy
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4-6 servings
Ingredients
  • 16 oz bow tie pasta (or pasta of your choice)
  • 10 medium sized asparagus spears, cut into 1.5 inch pieces
  • 2 tbsp olive oil or butter
  • 4 large cloves of garlic
  • 2/3 cup drained oil-packed sun-dried tomatoes, chopped
  • 1/3 cup drained oil-packed artichoke hearts, chopped (optional)
  • 4 oz Boursin Cheese
  • 1/2 cup pine nuts
  • Parmesan Cheese (optional garnish)
Instructions
  1. Bring a large pot of water to a boil and add pasta.
  2. Cook until barely tender, around 8 minutes.
  3. Add the asparagus spears to the pasta water.
  4. Cook an additional 3-4 minutes, until asparagus is tender crisp.
  5. Drain the pasta and asparagus, and reserve 3/4 cup of the cooking water.
  6. Set a large pan over medium heat, and heat the olive oil or butter.
  7. Add the garlic and cook until fragrant and lightly browned.
  8. Return the asparagus, pasta, and cooking water to the pan.
  9. Add sun-dried tomatoes, boursin, artichoke hearts, and salt and pepper to taste.
  10. Toss to combine.
  11. Serve immediately, add pine nuts and optional parmesan cheese.
Notes
*Recipe adapted from: The Bride and Groom First and Forever Cookbook, Barber & Whiteford*
3.2.2929

 

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  1. Niels @ Have Another Bite says

    April 28, 2015 at 9:33 am

    Sounds like a real taste explosion 😉 ! The combination of sundried tomatoes, asparagus and artichokes sounds great. I love all three of ’em.

    Reply
    • amy@wholesomelicious.com says

      April 28, 2015 at 2:09 pm

      Me too, Niels!!

      Reply

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I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More

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