Ingredients with Measurements:
- 1 pound raviggiolu pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for cooking asparagus and sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add raviggiolu pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Add asparagus to the skillet and cook until tender, about 5-7 minutes.
4. Add cooked pasta to the skillet with asparagus and toss to combine.
5. Sprinkle grated Parmesan cheese over the pasta and toss again until the cheese is melted and evenly distributed.
6. Season with salt and pepper to taste.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 510
- Fat: 23g
- Carbohydrates: 60g
- Protein: 17g
- Fiber: 6g
- Sugar: 4g
Substitutions for ingredients:
- Raviggiolu 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 for a protein boost.
- Add cherry tomatoes for a pop of color and flavor.
- Add chopped fresh herbs such as basil or parsley for extra freshness.
Tips and tricks:
- To save time, prep the asparagus while the pasta is cooking.
- Reserve some pasta water to add to the skillet if the sauce is too thick.
- Use a vegetable peeler to shave thin slices of Parmesan cheese for a pretty garnish.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large pasta bowl for family-style dining.
- Garnish with shaved Parmesan cheese and chopped fresh herbs.
Garnishes:
- Shaved Parmesan cheese
- Chopped fresh herbs
Pairings:
- Serve with a side salad and crusty bread.
Suggested side dishes:
- Mixed greens salad with a lemon vinaigrette
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the pasta is too dry, add a drizzle of olive oil to moisten it.
Food safety advice:
- Make sure to cook the asparagus thoroughly to avoid any risk of foodborne illness.
Food history:
- Raviggiolu is a type of pasta that originated in Sardinia, Italy.
Flavor profiles:
- Savory, garlicky, slightly spicy, nutty
Serving suggestions:
- Serve as a main dish for a weeknight dinner or a side dish for a dinner party.
Related Categories
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Region: Italian