Ingredients for Angel Hair Pasta With Arugula And Asparagus
- 1 pound angel hair pasta
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- 1/2 cup diced onions
- 1 pound asparagus spears
- 8 ounces sliced mushrooms
- 2 cloves minced garlic
- 1 tablespoon lime juice
- 1/2 cup diced tomatoes
- 1 teaspoon dried Italian herb seasoning
- 1/2 cup evaporated milk
- 5 ounces baby arugula
- 1/4 cup chopped fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1-2 tablespoons pasta water
- extra virgin olive oil (for drizzling)
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How to Make Angel Hair Pasta With Arugula And Asparagus
- 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.
- 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.
- 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.
- Simmer for 20 minutes, or until asparagus is tender-crisp.
- Stir in 1/2 cup evaporated milk, 5 ounces baby arugula, and 1/4 cup chopped fresh basil.
- Add 1 pound angel hair pasta (cooked al dente according to package directions). Toss to combine.
- Add 1-2 tablespoons pasta water if needed to create a creamy sauce.
- Serve in a large bowl, topped with toasted pine nuts and grated Parmesan cheese (about 1/2 cup).
- Drizzle with extra virgin olive oil and garnish with extra grated Parmesan cheese before serving.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
22g
Fat
21g
Carbs
18g
