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Epic Angel Hair Pasta with Cherry Tomatoes and Asparagus

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.


  • 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:

  1. Cook the Pasta. Cook pasta according to package directions until it is al-dente, drain and toss with a little olive oil, set aside.

  2. Cook the Asparagus.  Parboil asparagus until al dente drain and set aside.

  3. 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.

  4. 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.

  5. Serve with Fish or Chicken. 




P.S. Please let us know if you've made this recipe!

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