Asparagus Angel Hair Pasta |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 8 |
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What could be better in the spring than asparagus with pasta. The recipe is a winner in the fresh grocer awards contest. Ingredients:
1 (16 ounce) package angel hair pasta |
1/4 cup extra virgin olive oil, divided |
2 cloves garlic, minced |
1 lb fresh asparagus spear, trimed and chopped |
2 cups grape tomatoes, halved |
1 (14 1/2 ounce) can chicken broth |
1 teaspoon dried dill weed |
pepper |
2 ripe avocados, peeled,pitted,and mashed |
1/2 limes or 1/2 lemon, juiced |
1/2 teaspoon garlic powder |
1 cup shredded cheddar cheese |
Directions:
1. Bring a large pot of lightly salted water to a boil.
2. Add angle hair pasta, cook for 5- 6 minutes until al dente;drain and toss with 1 tablespoon olive oil to prevent stickiness.
3. Heat the remaining 3 tablespoons olive oil in a skillet over medium heat and cook garlic for 1-2 minutes.
4. Add asparagus and tomatoes, stirring to coat.
5. Pour in broth and continue cooking uncovered 10 minutes or until the asparagus is tender but still bright green.
6. Place the pasta in a large bowl, and toss with the asparagus and tomato mixture, Season with dill and pepper.
7. In a separate bowl, mix the avocados, lime/lemon juice, and garlic powder together until blended Serve pasta with a dollop of the avocado mixture and top with shredded cheese.
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