Ingredients with Measurements:
- 1 lb Primolino pasta
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 head garlic
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut off the top of the garlic head to expose the cloves. Place the garlic head on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the garlic in the foil and place it on a baking sheet. Roast for 30-40 minutes, or until the garlic is soft and fragrant.
3. Cook the Primolino pasta according to the package instructions. Drain and set aside.
4. In a large skillet, heat the remaining olive oil over medium heat. Add the asparagus and sauté for 5-7 minutes, or until tender.
5. Squeeze the roasted garlic cloves out of their skins and add them to the skillet with the asparagus. Stir to combine.
6. Add the cooked Primolino pasta to the skillet and toss to combine with the asparagus and garlic.
7. Sprinkle the grated Parmesan cheese over the pasta and season with salt and pepper to taste.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 57g
Protein: 16g
Sodium: 400mg
Sugar: 4g
Fiber: 5g
Substitutions for ingredients:
- Primolino pasta can be substituted with any other type of pasta.
- Asparagus can be substituted with broccoli or green beans.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked chicken or shrimp to the skillet for a protein boost.
- Add cherry tomatoes to the skillet for a pop of color and flavor.
- Use roasted red peppers instead of asparagus for a different flavor profile.
Tips and tricks:
- To save time, roast the garlic ahead of time and store it in the refrigerator until ready to use.
- Don't overcook the asparagus, as it can become mushy and lose its flavor.
- Reserve some of the pasta water to add to the skillet if the pasta seems dry.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stove over low heat, adding a splash of water or broth to prevent it from drying out.
Presentation ideas:
Serve the pasta in a large bowl or on individual plates, garnished with fresh herbs or a sprinkle of red pepper flakes.
Garnishes:
Fresh herbs, red pepper flakes, or a drizzle of balsamic glaze.
Pairings:
This pasta dish pairs well with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread, roasted vegetables, or a side of sautéed mushrooms.
Troubleshooting advice:
- If the pasta seems dry, add a splash of pasta water or broth to the skillet.
- If the asparagus is overcooked, it can become mushy and lose its flavor.
Food safety advice:
Make sure to store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Primolino pasta is a type of Italian pasta that is similar to fettuccine. It is made with durum wheat semolina and water.
Flavor profiles:
This pasta dish has a savory and slightly sweet flavor from the roasted garlic, with a fresh and slightly bitter flavor from the asparagus. The Parmesan cheese adds a nutty and salty flavor.
Serving suggestions:
Serve this pasta dish as a main course for a weeknight dinner or as a side dish for a dinner party.
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Region: Italian
Taste: Savory, Garlicky, Herbaceous, Nutty, Earthy