Recipe: Gluten-Free Pasta with Asparagus and Cherry Tomatoes

I have a bin problem.  I’m going out of town (yes…again!)…and I have fresh CSA bin ingredients to use.  I wanted something amazing.  Something flavorful.  Something that would use more than one item.  Because…I don’t want to waste any of my fresh veggies and fruit that I get each week when I’m home.

So…the other night, I modified one of Giada De Laurentiis’ recipes.  Her recipe was originally a penne recipe that incorporated asparagus and cherry tomatoes and other vegetables.  I had the tomatoes and the asparagus…and I played with the vegetables I had instead of what she recommended…but no gluten-free penne on hand.  But…I did have gluten-free pasta on hand, which I picked up on the eve of the Chicago Marathon from Da Luciano Pasta, Pizza & Catering.

This recipe is full of spring flavors, which is just what this winter-hating girl needed.  And, yeah…FULL of amazing flavor.  Light.  Fresh.  Delicious.  The recipe is below!

Gluten-Free Pasta with Asparagus and Cherry Tomatoes

Gluten-Free Pasta with Asparagus and Cherry Tomatoes

Gluten-Free Pasta with Asparagus and Cherry Tomatoes

Servings: 4-6
Time: Prep 5 minutes; Cook 10 minutes

Ingredients:

  • 8 ounces gluten-free pasta
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1-1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces
  • Salt and freshly ground black pepper
  • 2 cups (about 9 ounces) cherry tomatoes
  • 3 cups fresh spinach
  • 1/2 cup low-sodium vegetable stock
  • 1 cup grated Parmesan cheese

Directions:
Bring a large pot of salted water to a boil over high heat.Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 10 minutes.  Drain the pasta, reserving about 1/2 cup of the pasta water.In a large saute pan, heat the oil over medium-high heat.Add the garlic and cook until fragrant, about 1 minute.

Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft.

Add the cherry tomatoes and spinach.

Cook for 2 minutes.  Pour the vegetable stock into the pan and bring the mixture to a simmer.  Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl.  Add the cooked pasta and 1/2 of the Parmesan.  Toss well, adding reserved pasta water, if needed, to loosen the pasta.  Garnish with the remaining Parmesan and chopped basil.

~*~*~This pasta dish is awesome.  You won’t feel filled to the brim and about to burst.  In fact, the light flavors and delicious vegetables are a nice way to dress up the pasta noodles.  And my gluten-free pasta noodles were amazing.  My roomie and I loved this dish so much, we made it again the following night.Great way to use some spring vegetables and get in the mood for that warmer weather.  Thanks for the inspiration, Giada!
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