I’ve been working to eat vegetarian at least one night per week. We’ve been pretty good about sticking to this plan. It forces me to try new things and get creative with our meals. That brings me to last night’s dinner: Spring Asparagus Marinara Pasta. What is not to like about asparagus in marinara sauce (I used Gina’s marinara recipe over at SkinnyTaste, but feel free to use the store-bought kind if you have some).
How to Make Asparagus Pasta
Step #1: Boil 6 cups of water in a large pot. Add the asparagus and cook for 2-3 minutes until it is tender-crisp (it will be bright green and tender but not limp). Step #2: Remove asparagus from the pot but reserve the water. Add your pasta to the water and cook according to package instructions or until al dente. Step #3: Meanwhile, dice your onion, mince your garlic, and chop your cooked asparagus. Step #4: Once cooked, drain your pasta and set aside. Reserve about a cup of cooking liquid. Step #5: Add the oil, onion, and garlic to your pot and cook on medium-high until golden brown, stirring occasionally. Step #6: Add the red wine to de-glaze the pan. Let the wine come to a boil and use a wooden spoon to scrape any good brown bits from the bottom of your pan. Reduce the heat to simmer and add your marinara sauce and balsamic vinegar. Stir to combine. Step #7: Return the cooked pasta and chopped cooked asparagus to the pan. Add a little cooking liquid if the mixture is too thick, and stir in your Parmesan cheese. Adjust salt and pepper if needed. Step #8: Serve topped with additional Parmesan cheese. To reheat, warm it in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Alternatively, microwave on medium power, stirring occasionally.
