Summer Vegetable Pasta with Asparagus and Tomatoes
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Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 12 ounces uncooked gemelli
  • 1½ cups diagonally sliced asparagus
  • ¼ cup olive oil
  • 2 tablespoons sliced garlic
  • 2 oregano sprigs
  • 2 thyme sprigs
  • ½ cup low-sodium vegetable stock
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 ounces Parmigiano-Reggiano cheese, grated and divided (about ¾ cup)
  • 2 cups multicolored cherry tomatoes, halved
  • ¼ cup small fresh basil leaves
  • 1 teaspoon fresh oregano leaves
  • 1 teaspoon fresh thyme leaves
Instructions
  1. Cook pasta according to package directions for 10 minutes, omitting salt and fat. Add asparagus; cook 2 minutes. Drain mixture over a bowl, reserving 1½ cups cooking liquid; rinse with cold water. Drain.
  2. Combine oil, garlic, oregano sprigs, and thyme sprigs in a large skillet over medium heat; cook 4 minutes or just until garlic begins to brown. Add reserved 1½ cups cooking liquid, salt, pepper and stock to pan; bring to a boil. Cook until reduced to ¾ cup (about 10 minutes); discard herb sprigs.
  3. Stir in 2 ounces cheese; stir until cheese melts. Stir in pasta mixture. Stir in remaining 1 ounce cheese and tomatoes. Sprinkle with remaining ¼ teaspoon pepper, basil, oregano, and thyme leaves.
Recipe by In Good Taste at http://ingoodtaste.kitchen/summer-vegetable-pasta-asparagus-tomatoes/