Pasta with green asparagus and tomato vegetables

For 2 people
  • 250 g green asparagus
  • 200 g Tagliatelle
  • Salt, pepper, sugar
  • 150 g Cherry tomatoes
  • 1 onion
  • 1 Garlic clove
  • 2 EL pine nuts
  • 4 EL Olive oil
  • 6 stem (s) basil
  • 30 g thinly grated parmesan
20 minutes
very easy
1.
Wash the asparagus and cut off the woody ends generously. Cut the asparagus into thin strips. Cook the tagliatelle in plenty of boiling salted water according to the instructions on the package, until al dente.
2.
Wash and quarter the tomatoes. Peel the onion and garlic. Finely dice the onion. Thinly slice the garlic. Roast the pine nuts in a pan until golden brown. Take out. Heat the oil in the pan.
3.
Steam the onion and garlic in it until translucent. Add tomatoes and fry for 3-4 minutes, then add asparagus and fry for about 2 minutes. Season with salt and pepper.
4.
Wash the basil and shake dry, coarsely chop the leaves. Remove about 100 ml of the pasta water, add to the vegetables and briefly bring to the boil. Mix the pasta, vegetables, basil and pine nuts. Season with salt, pepper and a pinch of sugar.
5.
Sprinkle with parmesan and serve.
1 person approx.:
  • 640 kcal
  • 15 g protein
  • 29 g fat
  • 76 g carbohydrates

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