Summer Tomato + Asparagus Pasta
This summer pasta is quick, adaptable and works well on its own or as a side for a summer BBQ. The kiddos love it for its simplicity, and colours, and we love it for its flavour and freshness.
Equipment
- Knife
- Cutting Board
- Cast Iron Pan
- Measuring Cup
Ingredients
- 2 tbsp Butter
- 1-2 cups 1-2 cups of sliced asparagus or sliced mushrooms (cut into desired bite-size pieces)
- 2 cups cherry tomatoes cut in half (about 30 tomatoes)
- 1/4 cup cup diced shallot (a little more if you have more or a little less if your shallot is on the smaller side)
- 1.5 cups any combination of liquid: water, white wine, olive oil (we used all 3 and were heavier with the oil and wine)
- 1/2 Optional: lemon squeezed
- 450 grams grams of cooked pasta (check out our pasta swaps!)
Instructions
- Prep all ingredients: slice veg, measuring out liquids and grabbing pasta
- In a cast iron pan, melt the butter and saute the shallots for 2-3 min on medium
- Add asparagus and/or mushrooms and .5 cup of your liquid. Cook for 2-3 min on med until the veg is soft.
- Add the rest of the liquid, as well as the tomatoes, and cook on medium for 3-4 min and then turn to low-med. If you are adding lemon, add it now.
- Let simmer while the liquid reduces for about 15-20 min. In the meantime cook the pasta
- When the pasta is cooked, save 1/3 cup of the pasta water and add both the reserve water and pasta to a big cast iron pan
- Salt to taste and serve on its on or with a bit of grated parmesan