Ingredients for Asparagus Angel Hair Pasta
- 1 pound angel hair pasta
- 5 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 pound asparagus spears, trimmed
- 1 cup grape tomatoes, halved
- 1/2 cup chicken broth
- 1 tablespoon fresh dill, chopped
- pepper, to taste
- 1 ripe avocado
- 1 tablespoon lime juice
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese
- salt, to taste
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How to Make Asparagus Angel Hair Pasta
- Bring a large pot of salted water (about 6 quarts) to a rolling boil. Add 1 pound of angel hair pasta and cook for 5-6 minutes until al dente.
- Drain the pasta and toss immediately with 1 tablespoon of olive oil to prevent sticking.
- While the pasta cooks, heat 4 tablespoons of olive oil in a large skillet over medium heat. Add 2 cloves of minced garlic and cook for 1-2 minutes until fragrant.
- Add 1 pound of asparagus spears (trimmed) and 1 cup of halved cherry or grape tomatoes to the skillet. Stir to coat with the oil and garlic.
- Pour in 1/2 cup of chicken or vegetable broth and continue cooking uncovered for 10-12 minutes, or until the asparagus is tender-crisp and bright green.
- In a large bowl, combine the cooked pasta and the asparagus and tomato mixture. Season generously with 1 tablespoon of fresh dill, chopped, and salt and pepper to taste.
- For the avocado topping: In a separate small bowl, mash 1 ripe avocado with 1 tablespoon of lime or lemon juice and 1/2 teaspoon of garlic powder until smooth and creamy.
- Serve the pasta topped with a dollop of the avocado mixture and a sprinkle of 1/2 cup of shredded Parmesan cheese (or your favorite cheese).
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
15g
Fat
26g
Carbs
17g
