Spring Asparagus and Tomato Pasta with Feta
The ultimate spring dish, Spring Asparagus and Tomato Pasta with Feta is a refreshing and easy weeknight dinner that bursts with flavor. With crisp asparagus and juicy tomatoes complemented by creamy feta, this pasta is a delightful celebration of fresh ingredients. Make it tonight for a taste of spring!
Equipment
- Large Pot
- Wooden Spoon
- Skillet
Ingredients
- 1/2 pound Fettuccine or your favorite pasta
- Olive Oil
- 1 pound Asparagus cleaned and cut into 1 inch pieces
- 1 cup Grape Tomatoes halved
- Feta Cheese
Instructions
- Bring about 2 quarts of water to boil. Add about 3 tablespoons olive oil and 1/2 teaspoon of salt to the water for flavor and to prevent the pasta from sticking together as it cooks. Add pasta and cook uncovered, stirring occasionally, for about 10 to 12 minutes to your preferred tenderness.
- Meanwhile, drizzle about 2 to 3 tablespoons of olive oil into a skillet over medium heat. Add asparagus and sauté for about 7 minutes. Then add tomatoes.
- Drain pasta and place into the skillet with asparagus and tomatoes. Toss to combine and add hunks of feta to the pasta. Drizzle with a little more olive oil if needed and add salt and pepper to taste.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the pasta without the feta to maintain the best texture.
- Variations: Substitute asparagus with zucchini or add grilled chicken for extra protein.
- Seasoning: Feel free to add garlic or herbs for added flavor.
- Serving: Pair with a side salad for a complete meal.