Garganelli with Asparagus and Pecorino Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Add crisp asparagus to this fresh pasta dish to make it memorable. Pair with crusty bread and a glass of wine for dinner tonight. Ingredients:
8 ounces uncooked garganelli pasta |
1 tablespoon kosher salt |
2 tablespoons olive oil |
2 1/2 cups (1-inch) slices asparagus (about 1 pound) |
1 cup fat-free, lower-sodium chicken broth |
1 tablespoon grated lemon rind |
1 garlic clove, minced |
1/4 cup (1 ounce) grated fresh pecorino romano cheese |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
2 tablespoons shaved fresh pecorino romano cheese |
Directions:
1. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.
2. Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.
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