Ingredients for Angel Hair Pasta With Creamy Asparagus Sauce
- 1 tablespoon olive oil
- 1 large shallot, chopped
- 2 cloves garlic, minced
- 1/4 cup dry vermouth
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh flat leaf parsley, chopped
- Fresh Oregano
- 1 cup heavy cream
- 1/2 cup roasted red peppers, drained and chopped
- 1/2 cup grated Parmesan cheese
- 10 ounces angel hair pasta
- 1 pound fresh asparagus, tough ends removed and cut into 1 inch pieces
- 1 teaspoon fresh thyme leaves
- salt to taste
- freshly ground black pepper to taste
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How to Make Angel Hair Pasta With Creamy Asparagus Sauce
- Heat olive oil in a large pan over medium heat. Add minced garlic and chopped shallot; cook until softened, about 2-3 minutes.
- Stir in dry vermouth and thyme leaves. Simmer uncovered for 5 minutes, or until the liquid is almost completely evaporated.
- Add heavy cream and roasted red peppers. Simmer for another 5 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and stir in half of the Parmesan cheese. Season with salt and pepper to taste.
- While the sauce simmers, steam or sauté asparagus until tender-crisp (about 5-7 minutes). Add the cooked asparagus to the sauce and gently stir to combine.
- Cook angel hair pasta according to package directions in a large pot of boiling salted water until al dente.
- Drain the pasta and add it to the asparagus sauce in the pan.
- Toss gently to coat the pasta evenly with the creamy sauce.
- Serve immediately in a large bowl or individual plates, topped with remaining Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
41g
Fat
164g
Carbs
42g
