Try this Spring Presto Pasta with Asparagus recipe, or contribute your own.
Suggest a better descriptionBring a large pot of salted water to a boil and add asparagus. Cook for 3 minutes, then remove with a slotted spoon and place in a bowl of ice water. Let cool, then drain.
Bring the same pot of water back up to a boil. Add pasta and cook for 11 minutes, or until al dente. Then drain, reserving about ΒΌ cup of cooking water.
In a large bowl, combine pasta, asparagus, and basil pesto. Toss until pasta is evenly coated with pesto. If the sauce is too thick, begin pouring in some reserved pasta water (about 2 tablespoons at a time) until the sauce reaches desired consistency. Add chives, lemon zest, and mozzarella, and stir until just combined.
Divide pasta into bowls and top with Parmesan cheese. If eating immediately, serve hot. You can also serve it cold or at room temperature as a delicious vegetarian pasta salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (798g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1581 | ||
Calories from Fat: 223 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.8g | 33 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 385mg | 118 % | |
Sodium 687.1mg | 24 % | |
Potassium 1447.9mg | 38 % | |
Total Carbohydrate 261g | 77 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 255.3g | ||
Protein 78.2g | 112 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1581
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