Asparagus and cherry tomatoes spaghetti.

Asparagus and cherry tomatoes spaghetti

Asparagus spaghetti is a light lunch, with a very appealing look.


● 14 oz (400g) spaghetti,
● 17.6 oz (500g) asparagus,
● 17.6 oz (500g) cherry tomatoes,
● 2 garlic cloves,
● 3 Tbs olive oil,
● Fresh basil,
● Parmesan,
● Salt and pepper.


1. Boil the pasta following the instructions on the package. When you drain them, be sure to save 3.4 fl oz (100 ml) of the water they boiled in. Chop the asparagus into big pieces; cut the tomatoes in halves; chop the basil and the garlic.

2. Put olive oil in a large skillet over medium heat. Add garlic and fry it for a minute. Add the asparagus, season with salt and pepper and fry it until soft. Add tomatoes halves and keep over heat for 2 more minutes.

3. Pour the spared water and simmer until 1/2 of the sauce evaporates (3-5 minutes).

4. Put the mixture and the spaghetti in a big bowl and mix. Grate parmesan and decorate with basil.

Bon Appetit!!!

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