This side dish is an Epic Retreat favorite of our guests. It goes well with fresh caught fish (halibut, ling cod, rockfish) or chicken with a creamy garlic lemon sauce. Vegetables like mushrooms, zucchini, or green beans can be substituted for the asparagus.
Ingredients:
1 lb box angel hair pasta. I use Barilla
6 oz cherry tomatoes sliced in half
2 cloves garlic minced
1 lb asparagus cut into 1” pieces
1⁄2 cup grated fresh parmesan cheese
Up to 1⁄4 cup heavy whipping cream
2-TBSP olive oil
Salt and pepper to taste
Susan's Secrets:
It is very helpful to have all ingredients ready to go as this dish cooks fast.
Cooking Instructions:
Cook the Pasta. Cook pasta according to package directions until it is al-dente, drain and toss with a little olive oil, set aside.
Cook the Asparagus. Parboil asparagus until al dente drain and set aside.
Cook the Tomatoes. Heat the 2 TBSP olive oil in a large skillet on medium heat, add garlic and cherry tomatoes, cook until cherry tomatoes just start to soften.
Combining the Ingredients. - Add asparagus to the skillet and stir for a few minutes. - Add salt and pepper to taste. - Add pasta in batches, turning with tongs to incorporate the tomato mixture. - Once incorporated, add parmesan cheese, slowly mix in heavy cream a little at a time. - Add more cheese and cream to your liking.
Serve with Fish or Chicken.
Enjoy!
Susan
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