Asparagus Pasta Recipe

Ingredients

• 8 ounces whole wheat pasta (I used baby shells, but you could try penne or maybe bowtie)
• 1 bunch asparagus (tough ends trimmed)
• 1 half onion (diced)
• 1 clove garlic (minced)
• 1/4 c. Parmesan cheese (plus more for garnish)
• 2 tsp. olive oil
• 3 Tbsp. red wine
• 1 tsp. balsamic vinegar
• 1 1/2 cups marinara sauce
• salt and pepper to taste

Instructions

1. 1

   Boil 6 cups of water in a large pot. Add the asparagus and cook for 2-3 minutes until it is tender-crisp (it will be bright green and tender but not limp).

2. 2

   Remove asparagus from the pot but reserve the water. Add your pasta to the water and cook according to package instructions or until al dente.

3. 3

   Meanwhile, dice your onion, mince your garlic, and chop your cooked asparagus.

4. 4

   Once cooked, drain your pasta and set aside. Reserve about a cup of cooking liquid.

5. 5

   Add the oil, onion, and garlic to your pot and cook on medium-high until golden brown, stirring occasionally.

6. 6

   Add the red wine to de-glaze the pan. Let the wine come to a boil and use a wooden spoon to scrape any good brown bits from the bottom of your pan. Reduce the heat to simmer and add your marinara sauce and balsamic vinegar. Stir to combine.

7. 7

   Return the cooked pasta and chopped cooked asparagus to the pan. Add a little cooking liquid if the mixture is too thick, and stir in your Parmesan cheese. Adjust salt and pepper if needed.

8. 8

   Serve topped with additional Parmesan cheese.