Pasta with Asparagus

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Pasta with Asparagus; a simple dish but a wonderful way to enjoy asparagus which is in season right now.

Pasta with Asparagus; a simple dish but a wonderful way to enjoy asparagus which is in season right now.Pasta with Asparagus

 

The egg yolk brings a richness and creaminess to this pasta dish without adding too much fat. Using quality ingredients like Parmigiano-Reggiano, fresh cracked pepper and extra virgin olive oil make this simple dish outstanding.

Why should you be eating asparagus? Asparagus is high in Folic Acid and is a good source of potassium, fiber, vitamins A, B6 and C.

This makes a great side dish or lunch, or you can increase the pasta to 8 oz for a meatless main dish adding a little more pasta water as needed for 7 points plus per serving.

Pasta with Asparagus; a simple dish but a wonderful way to enjoy asparagus which is in season right now.
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4.94 from 15 votes
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Pasta with Asparagus

6
6
6
SP
227.6 Cals 10 Protein 38.3 Carbs 7 Fats
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: American
Pasta with Asparagus; a simple dish but a wonderful way to enjoy asparagus which is in season right now.

Ingredients

  • 1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
  • 6 oz uncooked pasta such as Ronzoni Smart Taste or Dreamfields
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, crushed
  • salt and fresh cracked pepper
  • 1 large egg yolk
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

  • In a large pot boil 4 cups water with salt.
  • When boiling, add asparagus and cook 3-5 minutes, until tender crisp.
  • Drain asparagus in colander reserving 1 cup liquid before draining.
  • Fill pot with salted water, cover and boil for pasta.
  • When water boils cook pasta according to package directions for al dente.
  • Meanwhile, in a sauté pan heat olive oil.
  • Add garlic and cook until golden, add asparagus, salt and pepper and sauté about 1-2 minutes, tossing with oil and garlic.
  • In a small bowl combine egg yolk, Parmigiano-Reggiano cheese, 1/4 cup reserved asparagus liquid, salt and pepper.
  • Mix well.
  • After pasta is drained return to pot and mix with egg mixture.
  • Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta.
  • Toss in asparagus and mix well.
  • Adjust salt and pepper to taste.
  • If pasta seems too dry add more reserved liquid a tablespoon at a time.
  • Serve with additional grated cheese.

Nutrition

Serving: 11/4 cup, Calories: 227.6kcal, Carbohydrates: 38.3g, Protein: 10g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 50mg, Sodium: 73.5mg, Fiber: 6.9g, Sugar: 2.2g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 6
Points +: 6
Keywords: asparagus pasta, asparagus pasta dishes, asparagus pasta recipe, Pasta with Asparagus, vegetarian pasta recipes

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158 comments

  1. Omg incredibly delicious can’t wait to make again!!!!!

  2. I love this recipe and make it often. I do always add lemon zest, though the rest is perfect.

  3. Loved this recipe. Couple modifications I added chicken like another reader. I stead of boiling rhe asparagus I sautéed it with the garlic and added an herb Provence seasoned salt. (Did the sme when I cooked the chicken) absolutely delicious. Will definitely keep this in the rotation.

  4. So delicious! Adding to my quick, got to recipes!

  5. Dish is delicious.   I made this for a friend who has diabetes.  He can eat egg noodles so that is what I used.  Definitely will make this again.  Was easy to make.  Was skeptical about using the egg yolk.  Worked great.  I blew it and forgot to leave out water from the asparagus.  Instead I used pasta water.  Worked great.   Thank you for posting this recipe.

  6. Really creamy and Delicious, very well explained

  7. Made this without the egg yolk mixture as only made for one person-me. Added parmesan to garlic infused spaghetti also steamed asparagus on top of the cooking spaghetti for 3-5mins. As asparagus is delicate, common sense told me to add asparagus and toss lightly just before serving.

  8. Delicious; perhaps needs a little lemon zest kick or juice as someone below has suggested.

  9. I think you could potentially just use more water for the asparagus in the first place and then use the same water for the pasta after you remove the asparagus (assuming you can get the asparagus out with something like a chinese strainer/spider)

  10. Great 
    My wife loved it.  

  11. I added spinach and i love it ! tastes soo good

  12. We made this tonight and it was amazing! Love that it uses ingredients I have on hand and is a breeze to prepare!

  13. One of my favorite recipes! This was so easy and delicious

  14. Love this recipe and have made it several times for a quick, fresh lunch. Only difference is I bump it up to 8 ounces of pasta and use 3 egg yolks, which is more in step with traditional carbonara recipes. I’ve tried it with grated parmigiano, manchego, and even mozzerlla when I didn’t have the harder cheeses available- the three worked excellently in the same quantities. It’s missing a bit of brightness so I toss with about 2 tablespoons of lemon juice in as well.

  15. Love this recipe! I didn’t read the directions on how much pasta, and made a whole pound of rigatoni, and decided to throw in a pound of hot sausage b/c I had it sitting in the fridge, otherwise followed directions exactly. I could have eaten the whole pot. I just read the other reviews and all of their additions sound amazing too.

  16. This was amazing. It was very flavorful. I actually made it along with the baked chicken Parmesan recipe on this site as well. I just placed the chicken on top of the nodes and asparagus. The flavor was better than ANY Italian restaurant dish that I have had. We will enjoy these recipes again and soon!

  17. This was very good. I’m going to make it again. 

  18. Beautiful 

  19. My daughter is allergic to eggs, do you think I could still make this without the egg. Maybe just butter instead with the cheese?

  20. Made this last night. I picked up someone’s recommendation to add 1/2 fresh lemon juice to the sauce mixture. That added a ton of wonderful flavor! I also tossed in some mushrooms b/c I feel like no pasta dish is complete without mushrooms. Topped with fresh chopped basil. This was simple and delicious and I’ll definitely make again!

  21. I have made this dish twice now and it just gets better. Didn’t have a lot of asparagus but had some broccoli so I used it. Turned out great! Thanks again for the recipe.

  22. Pingback: Laudemio Olive Oil Review & Weight Watchers Pasta w/ Broccoli & Capers

  23. Is there an easy way to measure 6 oz of spaghetti without a kitchen scale?

  24. why am I saving the asparagus liquid? is it for taste? usually you save the pasta liquid with starch for sauce….

    • The asparagus liquid has a wonderful flavor, but yes, the starch from the pasta water makes the sauce better coat the noodles. All 3 times I’ve made this I’ve boiled the pasta directly in the asparagus water and then used a 1/4 cup of that to beat with the yolks and cheese 🙂 Works great

  25. Can you substitute the egg yolk? Or not add it all?

  26. We've made this recipe a few times and it's simple and delicious! Thanks!

  27. OMG im so glad my best friend told me about this site. I'm hooked and she gives you the weight watchers points? How awesome is that.

  28. just made this – with shrimp….fantastic! Also grated in some lemon rind….mmmm

  29. Just made this tonight with fresh asparagus…added juice of half a lemon and a few red pepper flakes to add a little zip! Amazing!

  30. We have asparagus that we need to use, I'm going to make this and put some chicken sausage on top. If it's as delicious as it looks, it should turn out great just like the rest of your recipes! <3

  31. wow! pasta with asparagus is really a great dish idea for dinner or lunch…my only kid james just turned 5..he must like this dish…I will try it at my home and will surprise my husband and kid to provide a great dish tonight….thanks for sharing such a great recipe

  32. Love this receipe have made it several times already. I use your original recipe when I'm being healthy, but when I'm being indulgent (usually on the weekends) or for guests I'll pan fry some pancetta to add to it to make it a healthier but still incredibly indulgent carbonara.

  33. Made this for dinner tonight and it was delish! Even my 7 year old daughter loved it! It's like a light version of Alfredo sauce, at least that's what I thought of! Thanks for another amazing recipe!!!

  34. I added shredded chicken….delish!

  35. Is the serving size (and 1/4 cups) filling. The nutrition is just what I'm looking for but is it a really small portion when you look at it? Is the picture you've provided 1 and 1/4 cup?

  36. Did you retake the photo? What on earth are you talking about?

  37. Tried this recipe after finding it on Pinterest and it was really, really good! 1 serving was really filling and I have plenty left over to take to work tomorrow. Thank you so much for sharing!

  38. Made this last night and is was so great!! Super filling with the serving size listed and just so easy and tasty! Thanks so much! 😀

  39. Wow! This was SO good. I love asparagus and am always looking for new ways to incorporate it into dishes. Definitely going to make this again!

  40. great recipe! I was craving carbonara but had asparagus in the fridge, thankfully this came up in my google search 🙂 I sprinkled a handful of walnuts over it, because I love walnuts, and it gives it a little extra crunch!

  41. Awesome! 2 and 3 year old LOVED it! I used quinoa pasta and added 2 tablespoons of ricotta. Great recipe!

  42. I made this last weekend…the egg yolk and pasta water to make the sauce is genius! I cheated and used Italian penne 🙂 and I roasted the asparagus with a sprinkle of olive oil first to get it cramelized and toasted before the final quick saute. It was amazing! Going to make it tonight with roasted green beans.

  43. This is good but needed a little zing to me. I added 4 oz of baby portabellas rough chopped to the garlic/olive oil sauté; and at the step where you add the reserved liquid, I added the juice of a whole fresh-squeezed lemon before I added the reserved asparagus water. I have 2 comments. 1) The addition of the mushrooms and the lemon adds about 37 calories to the whole recipe so that's about 9 calories more per serving. 2) I LOVE fresh lemon juice but you may want to start out with the juice of 1/2 of a lemon. Enjoy!

  44. I just tried this with sugar snap peas instead of asparagus, and it was delicious! Thanks a lot, Gina! Easy to make, and pretty quick! Definitely a recipe I'll be keeping on hand 🙂

  45. OMG! This is awesome! I actually "flipped" it and used a ton of asparagus and and some pasta. It's our new goto…printed it out and put it on the fridge. Thank you so much!

  46. Just made this tonight and it was fantastic!

  47. This was delicious! I added a chopped chicken breast (which I'd baked earlier) and went ahead and used the entire egg. My boyfriend enjoyed this, and he doesn't even like asparagus!

  48. This was really good….. like another I added a little chicken and some mushrooms , it was a little dry so I added the saved water. Very yummy . Thanks Gina !

  49. This is Fantastic! I made it tonight for my husband and son and both went back for another serving. I added some shredded rotisserie chicken to it for my husband and son, thanks for another awesome dish!

  50. Made this last week and it was sooo good… used wheat pasta and whole eggs but came out delicious..

  51. This was, without a doubt, absolutely amazing. I have always been skeptical about the egg yolk/pasta thing but I am a believer tonight!

  52. I made this for dinner tonight and everyone in the family loved it; from the five year old all the way up to my husband. Simple and delicious!!! Thank you!

  53. I made this for my family this past weekend, it was delicious and my kids ate it up! This recipe is very similar to the way my Sicilian Nana use to make it. Thank you for reminding me about the egg yolk – I had forgotten how she use to use it in her pasta.

  54. Made it tonight with sauteed shrimp. It was delish!

  55. just made this and it's really good. i had to pick out the asparagus because my dumb butt overcooked it and it got mushy. i think next time ill make with peas or another veggie that i cant mess up lol!

  56. Gina, Thank you so much for posting this recipe. It was absolutely delicious. My husband asked if this was a healthy pasta and I laughed and said yes. I do have a question though, does the "thin" pasta vary from brand to brand in thickness? I used Barilla and had to add a bit more to the water because it didn't seem to be enough pasta.

    Thank you again, this will be a regular rotation in my kitchen. Tomorrow night's dinner is the Salmon recipe you just posted.

    Carrie

  57. We ate this tonight. Yummy! I added lemon juice to the egg/ cheese mix and marinated artichokes with the asparagus.

  58. This was so delicious. I added a chopped tomato, diced zucchini and some artichoke hearts. Then served it over a chicken breast. Perfect meal. So glad I found your website!!

  59. I just made this, it was perfect! Next time I'll add some sliced cherry or grape tomatoes when the asparagus is done!

  60. I'm really happy I've found your website with so many delicious looking recipes. I can't wait to try some of them out.

  61. The asparagus was the first recipe I tried from your site. I absolutely loved it. I will be making the chicken/broccoli noodle bake on Thursday. I expect it to be delicious also!

  62. Gina thank you so much for your blog! I've been struggling with WW and dieting and your recipes are not only easy but delicious and I dont have to go crazy looking for ingredients! thanks again! I pretty much use your site weekly! xo

  63. Just cooked this and although it didn't look as great as yours does it tastes FANTASTIC!
    Thanks Gina 🙂

  64. Fabulous!

  65. I'll be making this tonight, but why can't you cook the pasta in the same water as the asparagus, making it all very easy. That's what I'll be doing tonight!

  66. Hi Gina,
    If I use thick asparagus instead of thing will it change anything? Would I have to cook longer? Thanks!

  67. Loving this dish – it's like a "healthified" carbonara without the greasy bacon! I mean, I love bacon and all but I've been on a health kick lately so this is perfect for me 🙂

  68. I made this today for lunch and it was delicious! Thank you for the recipe

  69. I'm adding bacon. I know it will up the points, but I don't care.

  70. I made this tonight and the whole family enjoyed it! I added fresh mushrooms, marinated artichoke hearts and chicken sausage. I think I might try fresh basil or spinach next time too. Thanks for all the wonderful recipes, I just love your blog!

  71. We made this last night and it was excellent. Thanks for posting!

  72. Asparagus is great! It's my favorite veggie besides steamed broccoli. I've never had it mixed with pasta and what a great little mix of ingredients! This will be one of my upcoming meals. Thanks!

  73. Gina, thank you for reposting! I recently started following your blog and am anxious to try this dish. Also think my picky toddler is going to love it.

  74. Gina, this was great! I work as a general manager at an Italian restaurant and am always peeking for recipes of yours that I can make with ingredients at work. I made this for lunch and absolutely loved it! Thanks for all the fantastic recipes, you have made my WW journey such a pleasure!

  75. This may be a dumb question, but if you serve as a main course and use 8 oz pasta as you suggested, do you still use 1 1/4 cups per serving? (For 7 pts?) Or do you increase to 1 1/2 cups, for example? Thanks!

    • If you increase the pasta, it should be about 1 1/2 cups. You could also increase the asparagus for a larger serving. Of course by doing this, you'll need to adjust the water and cheese to taste.

  76. I'm eating this delish dish now for lunch! And for once I had everything I needed in the fridge. Another good one Gina!

  77. I just tried this with sugar snap peas instead of asparagus, and it was delicious! Thanks a lot, Gina!

  78. Yes, it would drop the digestible carb count as long as you don't over-cook it.

  79. Won't dreamfields drop the carbs count? Just double checking…. Ill make this tonight!

  80. Wonderful recipe!!! I have some asparagus that I need to use up! This will make for a great dinner tonight!!

  81. How ironic! I live overseas and follow your blog from Nairobi, Kenya where we have great fruits and veggies. I've got asparagus in my fridge and logged on for a recipe to use it up, and "bam" this was todays posting! Thanks, will give it a try.

  82. Looks amazing and simple! I made your skinny potato soup the other day for my family and they all loved it! Thank you. PS Your blog is amazing!

  83. This was so good, I could eat it daily!

  84. Delicious Gina! I've had some frozen Trader Joe's asparagus and was looking for a way to use it up. (Obviously fresh is best, but out of season, it works.) Loved it! Thank you! ~Amy 🙂

  85. I made this for the second time tonight. This time I used baby spinach, followed all directions. Next time I will chop the baby spinach, but we preferred it this way over w/ asparagus. Any suggestions for other veggies non-point that would go well?

  86. I think it needs the egg, without it you'll have to add oil or butter to make it creamy.

  87. How do you think this recipe would turn out w/o the egg? I am allergic 🙁

  88. I made this (so easy to scale for just one person) with haricot verts instead of asparagus (as I hate asparagus) and it was fantastic!

  89. This is delicious! I'm not an asparagus fan but this just fits it well for some reason. Plus it made my house smell amazing!
    Thank you again for a wonderful recipe!

  90. I tried this today but it was my first time tasting asparagus and I wasn't fond of it. But the recipe itself was very easy and I was able to use only two pans to make it. Easy clean up!

  91. Hi,
    Your blog is beautiful, if you like typical Italitalian cuisine visit my website: http://italy-recipes.blogspot.com/
    A culinary journey from Italy.

  92. Love this pasta dish too!

  93. SOOOOO GOOD! I think that this along with the Fiesta Lime Rice are my faves from your site so far 🙂 I love that all the recipes that I've made of yours so far have been simple (not a million ingredients) and quick to make!

  94. I'm happy you all enjoyed this, I think I'll try a new variation of this soon!

  95. Made this for Meatless Monday in our house, my 8yr old son picked it out. It is amazing. I lived in Sicily for a while and fell in love with carabonara, and this is basically how you make it…so it was nice to have a fresh version. We seriously cook from your web-site 3 or 4 times a week since October!! You are amazing Gina!!

  96. I made this tonight with broccoli instead of asparagus and served it as a side to your Chicken Piccata. It was amazing! Such a fabulous light but filling combination.

  97. Is there something to use instead of an egg yolk in the pasta with asparagus and shrimp? We have an egg allergy in the family.

  98. You picked all great dishes!

  99. I made this last night and it was AWESOME!! So easy and so delicious. I just found your site a few weeks ago and have now made 4 dishes. I have to say 4 AMAZING dishes!!! The Garlic Roast Beef, SW Chicken Taco Chili, Pineapple Bliss Cupcakes (for Easter) and this. Since starting WW again, my husband was concerned but thank's to your webiste, he is in heaven this time. Keep up the good work!!

  100. Try it with roasted or grilled asparagus! YUM!

  101. I use penne pasta with this dish and sometimes add some cooked/sauteed shrimp for extra punch! YUMMMM!!

  102. Tricia, Karen – Glad you liked it!!

  103. This is the first recipe I tried (last night) from your site which I was introduced to a couple days ago. My husband was blown away by how tasty it was and while I am the one who is actually doing Weight Watchers, he is enjoying some of the WW-friendly recipes I am trying. Everything looks so wonderful; can't wait until tonight when I try the Colombian Steak with Tomatoes and Onions. I am so glad to have been introduced to your site!!!

  104. Tried this using wheat pasta and it was delish! This could easily be done with just about any vegetable (using vegetable stock if you don't boil the veggies) and I love the addition of the egg yolk to make the sauce creamy. Thanks again for another great recipe!

  105. Well thank God!

  106. I completely messed this up. Forgot to reserve the water from the asparagus and overcooked the asparagus a little and it was STILL delicious! Thanks for this easy, delicious recipe!

  107. Isn't this wonderful!!

    Maggie, everything sauteed with garlic and oil is just delicious!

  108. I made this tonight and both my 7 year old daughter and I loved it. The asparagus sauted in the garlic was amazing. I think I'm going to prepare asparagus this way as a side.

  109. I made this tonight, and it was great!! Easy to make, and pretty quick! Definitely a recipe I'll be keeping on hand 🙂 Thanks Gina!

  110. Just made this pasta tonight and I am so impressed. Thank you so much. I actually added grape tomatoes cut in half and sauteed then with the asparagus. Excellent, this will definitely be made again. Thanks again!

  111. This recipe looks great. I'm not able to eat eggs for health reasons.I either use egg whites or egg beaters. Could you substitute either of those in this recipe for the egg yolk and if so how much of either?

  112. Yum! I am looking for ideas for a family dinner for Valentine's Day. This will be great. Would you please update to points plus? Thanks so much for all the lovely recipes and photos. M m m!!!

  113. Made this for dinner last night for myself and my husband. It was delicious.

  114. WOW. I had this today and it blew me away! Thankyou so much, this is now one of my favourite pasta dishes 🙂

  115. Glad you enjoyed it!!

  116. I made this last night…spectacular! Added red pepper flakes too…reminded me of the carbonara in Rome (without feeling like I needed to roll away from the table)! Will be a staple from now on

  117. Thanks again for another awesome recipe! I LOVE asparagus and added grilled chicken to give it more protein and make it a little more filling. It was a huge hit. 🙂

  118. this recipe is incredible! So easy and I literally crave more for a few weeks before I make it again. When I put the ingredients into the WW Recipe Builder it came up to 5 points, even with Ronzoni Smart Taste Pasta. Just thought you might like to know 🙂

  119. Just tried this recipe – it was wonderful! What a lovely healthy version of pasta carbonara. Using the asparagus water was a great trick to keep the pasta light and not too rich. A winner!

  120. You're welcome Tracie!! I do too!

  121. Gina, this recipe is wonderful! My husband loves asparagus! Just before it was done, I threw in just a bit of rotisserie chicken and it was awesome! Thanks for another great recipe!

  122. So happy you are ell enjoying this! Have fun experimenting with different vegetables!

  123. Made this last night – what a great recipe! Used sugar snap peas from my CSA bag. I'll be making this a lot this summer – changing it w/whatever the farm decides to give me each week!

  124. Made this tonight, WOW was it delicious! Plus I really like that it was vegetarian! We are trying to eat less meat during the week.

  125. Just found your site, and I'm super excited! This was the first recipe I tried, it's been asparagus season here in MN and I've been trying to find ways to integrate it into our meals other than serving it steamed or grilled. Voila! This was my answer! The egg and parm really do create a great creamy taste and texture, however you have to serve immediately to avoid it drying out, I would just add the asparagus water as I needed!.

  126. @Kelly- Sounds like it would be!

  127. I couldn't find any asparagus at the farmer's market this weekend, so I made this recipe using sugar snap peas and some fresh spinach. It was delicious and my boyfriend and I both loved it!

  128. Making this tonight…I'm going to add some grilled chicken slices to mine…can't wait! Thanks Gina!

  129. I made this last night and it was delicious!!! Satisfied that pasta and cheese craving. Great recipe. Thank you!

  130. Awesome!! I have 2 teenage boys and a 12 year old daughter and they all LOVED it. I doubled it and it was gone within an hour!!!!!

  131. @goingtogoal- That's an interesting way to make pasta!!

    @dawn- leave the egg white out.

    @sarah (Catch A Cub In Its Den) – welcome!

    Glad you all liked it!! You can easily substitute other vegetables in this recipe as someone mentioned. Or add more veggies. Enjoy!

  132. Made this last night and loved it. Can't wait for lunch leftovers! Hubby loved it too. thanks again!

  133. Made and loved it. Love this blog 🙂 Keep up the good work.

  134. Made this tonight – it was so delicious! I had some mini portobello mushrooms that I sliced thickly and added in when sauteeing the garlic. I also had a handful of grilled green squash and threw that in as well. It would have been perfect just as the recipe describes, but these additions will be great for variety. Love how yummy the 'sauce' is and is good for you! Oh – and I could see a flavorful chicken sausage in this dish too –just a couple extra points and would add more variety – if you want it. Thanks Gina!

  135. Tried this tonight, and it was rockstar !

  136. I really enjoyed to visit your blog! Your dishes looks so yummy!! Surely they are!

  137. I just stumbled across your blog and am really excited about the find! I am not a WW gal, but I do track nutrition facts. As a blogger who also has recently been including nutrition facts, I really appreciate the extra effort it takes!

  138. I was just wondering what to do with the asparagus in the fridge! Trying this tonight! 🙂

  139. Looks yummy! Can't wait too try it

  140. This looks great! Would it be ok to leave the egg white in as well for protien?

  141. Gina, I can't wait to make this. I also wanted to share with you a method of cooking pasta that a friend told me about and I've been doing for years. He grew up among Italian cooks! Fill a pot with water and bring to a boil. Add the pasta and put a lid on the pot and cook 2 minutes (even though when adding the pasta will cause the boil to slow) At the end of 2 minutes turn off the fire and take a cup towel or tea towel depending what you call them and place it over the pot and stick the lid back down on it. Set a timer for 9 minutes. It doesn't matter what size of pasta it comes out perfect Al Dente every single time. Try it!

    • I live in Italy (now for over 17++ years) and I have NEVER heard of this method… Here in Italy we season w salt; bring to boil; add pasta; cook to al dente and drain w NO rinsing…. period.

    • Wow, so defensive! Is that an Italian thing too?! Gina's site is so positive and friendly, you may want to refrain from chiming in…

    • A lot of people from Europe are like that…pretentious!

    • Chill out guys… he/she is right and not pretentious… you don't need to rinse pasta it's just a waste of water.

  142. ok first time using google connect, sorry LOL. The dish looks absolutely elegant and delicious. I cant wait to make this along with your caprese salad this weekend. Thank you, Gina! YUM.

  143. Making this tonight!!

  144. I just love it when I can't decide what to cook for dinner, and then BAM – Gina to the rescue! All of the ingredients are just sitting there waiting for me 🙂 Wahoo!

  145. If this tastes as good as it looks and sound I'm in for a real treat at dinner tomorrow. Yes, I printed this out and will be stopping at the store to bring home the items to make this for dinner. Thank you
    Joanne

  146. This looks simple and amazing, and great for a hot summer night. Can't wait to try it! Thank you!

    • I made this yesterday. It was great! I did add more of the saved water from boiling the asparagus to make it more creamy.