Ingredients for Asparagus Peppers Pasta Toss
- Bow Tie Pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- Bell Pepper
- 1/2 small onion, finely chopped
- Alfredo Sauce
How to Make Asparagus Peppers Pasta Toss
- Cook 1 pound of pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, prepare the vegetables: Trim 1 pound asparagus and cut into 1-inch pieces. Chop 1 red bell pepper and 1/2 green bell pepper into bite-sized pieces. Finely chop 1/2 small onion.
- Add asparagus, bell peppers, and onion to the pasta during the last 5 minutes of cooking time.
- Drain pasta and vegetables well, reserving pasta water.
- Return pasta mixture to the pot. Stir in 1 1/2 cups of your favorite pasta sauce (marinara, pesto, alfredo, etc.).
- Add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Season with salt and pepper to taste.
- Serve immediately and enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
13g
Fat
4g
Carbs
19g
