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Garganelli with Asparagus Recipe

Garganelli with Asparagus Ingredients

  • Garganelli with Asparagus Recipe
    Garganelli with Asparagus Recipe

    8 ounces uncooked garganelli pasta

  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil
  • 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
  • 1 cup fat-free, lower-sodium chicken broth
  • 1 tablespoon grated lemon rind
  • 1 garlic clove, minced
  • 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons shaved fresh pecorino Romano cheese

How to make Garganelli with Asparagus

  • Cook pasta in boiling water with 1 tablespoon kosher salt according to package
    directions, omitting additional fat. Drain.
  • Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add
    asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove
    from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is
    reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated
    cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of
    4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.
  • Garganelli with Asparagus is ready to serve.

YIELD: 4 servings

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