Description
A delightful dish that combines the freshness of asparagus with the richness of a creamy sauce, perfect for any occasion.
Ingredients
Scale
- 8 oz bow tie pasta
- 1 lb fresh asparagus, trimmed and cut into pieces
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of boiling salted water for about 8-10 minutes until al dente. Drain and set aside.
- Prepare the asparagus by trimming the ends and cutting it into bite-sized pieces.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant.
- Add the asparagus to the skillet and cook for about 3-5 minutes until tender but still bright green.
- Pour in the heavy cream while stirring and bring to a gentle simmer to thicken the sauce slightly.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy.
- Combine the cooked pasta with the creamy sauce in the skillet, tossing until well coated.
- Mix in the toasted pine nuts and freshly chopped parsley.
- Season with salt and pepper to taste and serve warm.
Notes
Best served immediately; great as a main dish or paired with a light salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: creamy pasta, asparagus, Italian recipe, vegetarian meal, quick dinner