Angel Hair Pasta With Arugula And Asparagus Recipe

Ingredients for Angel Hair Pasta With Arugula And Asparagus

• Angel Hair Pasta
• 1/4 cup pine nuts
• 2 tablespoons olive oil (plus extra for garnish)
• Diced Onions
• Asparagus Spears
• Canned Mushrooms
• Garlic Cloves
• Limes, Juice Of
• 1/2 cup diced tomatoes
• Dried Italian Herb Seasoning
• 1/2 cup evaporated milk
• Baby Arugula
• Fresh Basil Leaves
• Parmesan Romano Cheese Mix

How to Make Angel Hair Pasta With Arugula And Asparagus

1. Preheat oven to 350°F (175°C). Spread 1/4 cup pine nuts on a baking sheet and toast for 8-10 minutes, or until golden brown. Set aside.
2. Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1/2 cup chopped onion and sauté for 3 minutes, until softened.
3. Add 2 cloves minced garlic, 1 pound asparagus (cut into 1-inch pieces), 8 ounces sliced mushrooms, 1 tablespoon lime juice, 1/2 cup diced tomatoes, and 1 teaspoon dried Italian herbs.
4. Simmer for 20 minutes, or until asparagus is tender-crisp.
5. Stir in 1/2 cup evaporated milk, 5 ounces baby arugula, and 1/4 cup chopped fresh basil.
6. Add 1 pound angel hair pasta (cooked al dente according to package directions). Toss to combine.
7. Add 1-2 tablespoons pasta water if needed to create a creamy sauce.
8. Serve in a large bowl, topped with toasted pine nuts and grated Parmesan cheese (about 1/2 cup).
9. Drizzle with extra virgin olive oil and garnish with extra grated Parmesan cheese before serving.
10. Enjoy!