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Asparagus Bow-Tie Pasta

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I loved this pasta dish. So simple, but so tasty!


2 cups farfalle (bow-tie pasta), uncooked
1 lb.  fresh asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup halved orange pepper strips
1/4 cup  julienne-cut oil-packed sun-dried tomatoes, undrained
1/2 cup chicken broth
2 oz.  Cream Cheese (1/4 of 8-oz. pkg.), softened
1 Tbsp. chopped fresh oregano
1 cup   Shredded Italian Three Cheese Blend

1. COOK pasta in large saucepan as directed on package, omitting salt and adding asparagus to boiling water for the last 2 min. Drain.

2. MEANWHILE, cook peppers and tomatoes in large skillet on medium-high heat 2 to 3 min. or until crisp-tender, stirring frequently.

3. ADD pasta mixture, broth, cream cheese and oregano to skillet; mix well. Cook and stir 5 min. or until sauce is slightly thickened. Top with cheese; cook 2 to 3 min. or until cheese begins to melt.

Serves 4.

Adapted from here.


Roasted Asparagus

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A nice, simple way to cook and eat asparagus.

I didn’t trim my asparagus nor measure the ingredients. I just tossed them in a pan, drizzled with oil, salted, and peppered. No turning either. They were still delicious.


1 1/2 lbs. fresh asparagus, trimmed

2-3 tablespoons olive oil

1/2 teaspoon coarsely ground pepper

1/8 teaspoon salt


1. Place asparagus in a shallow baking dish coated with non-stick cooking spray.

2. Drizzle with oil; sprinkle with pepper and salt. Toss to coat.

3. Bake, uncovered, at 450 degrees for 14 minutes or until crisp-tender, turning occasionally.

Makes 6 servings.

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