Asparagus Pasta Recipe
An Asparagus Pasta recipe to remember. Start your spring off with an easy vegetable pasta dish made with Asparagus and fettuccini and just enough gorgonzola cream sauce to keep it decedent.
Asparigi (ahhs-pa-ree-gee) as it's said in Italian is celebrated in Festa dell'Asparago starting the week of harvesting day of April 23. A two weekend event marking the arrival of spring.
Crazy Italians will use any reason to celebrate.
But Asparagus is also known for it's cleansing and healing properties due to it's diuretic effect on the body. High in antioxidants, potassium and Vitamin C it is a wonder food full of flavor.
You don't have to be a vegetarian to love this Italian pasta recipe. Toss it together in a flash and impress all your friends.
- 1 lb fettuccini pasta cooked al dente
- 1 lb fresh and trimmed (take the tough bottom portion off) asparagus
- 8oz creamy, sweet gorgonzola cheese
- 6oz heavy whipping cream
- 2 cloves of garlic, crushed
- Olive Oil to sprinkle the asparagus with
- salt & pepper to taste
Asparagus Pasta Recipe Preparation:
Take the asparagus and trim the bottom of the stalks. This area of the asparagus is tough and inedible. Spread the asparagus out on a baking sheet and sprinkle with Olive Oil and salt & pepper. Roast in the oven at 450 degrees for 10-15 minutes.
Bring a large pot of water to a boil and cook the fettuccini. You want to drain it and place in the cheese sauce right away once the pasta is cooked al dente.
Remove the asparagus from the oven and cut into approximately 1½ inch pieces.
Put the gorgonzola cheese in a sauce pan and add the heavy whipping cream and heat on a low heat, stirring occasionally until the cheese is melted and blended with the cream. Keep on a very low heat until the pasta is complete.
Drain the pasta and add it to the sauce along with the asparagus and serve immediately.
No need for parmigiano but a glass of your favorite white wine is a must!
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
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