Description
A delightful dish that combines fresh asparagus and rich cream with pasta, perfect for a quick weeknight dinner.
Ingredients
Scale
- 12 oz rigatoni
- 1 tbsp olive oil
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup heavy cream
- 1/2 cup grated veggie-friendly Parmesan
Instructions
- Cook the rigatoni according to the package instructions until al dente.
- While the pasta cooks, heat the olive oil in a large pan over medium heat.
- Add the asparagus pieces and sauté them for about 3-4 minutes until they are tender but still crisp.
- Stir in the heavy cream and grated Parmesan cheese into the pan. Mix well and let it cook for another 2-3 minutes until the sauce thickens slightly.
- Drain the rigatoni and add it to the pan with the sauce. Toss everything together until the pasta is well coated.
- Serve warm and enjoy!
Notes
Use fresh asparagus for the best flavor and texture. Adjust the amount of cream and cheese based on your preference for creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg
Keywords: pasta, asparagus, creamy, vegetarian, quick dinner