In the summer I just don’t know WHAT I want! Sometimes I’m all about cooking a glorious dinner, and other times I want to go on strike from the kitchen.
This lovely summer pasta is the best of both worlds.
Ready in about 10 minutes… I know you will love it. I imagine we own a vineyard in Italy and this is what I’m making for the family after a long day working the fields. The sun is setting… it’s warm… there’s red wine… ah, this IS a little taste of Italy!
When making it for my family I use brown rice or quinoa pasta (available at most health-food stores, Safeway, WholeFoods and many other grocery stores). Another way that I LOVE to eat this is to substitute spaghetti squash for the pasta, keeping all the ‘sauce’ ingredients the same. THAT’s my favorite way to eat this dish!
1 bag of brown rice or quinoa pasta
12 spears of asparagus, cut into 1/2in long pieces
1/2 a red onion, roughly chopped
3 cloves of garlic, roughly chopped
1 cup of heirloom (yellow, purple and red) baby tomatoes, sliced in half or quarters.
1 small handful of each: (roughly chopped)
1/2 tsp sea salt and black pepper to taste
4 Tbsp good quality olive oil
Boil a large pot of salted water, and add in your pasta. While that cooks away...
Heat a large skillet over a medium heat. Drizzle in your olive oil and then add in the onions, garlic and asparagus. Cook together for five minutes into they just begin to get soft.
Now add in your tomatoes and turn off the heat. The residual heat will draw the juices out of the tomatoes and that makes a little bit of really tasty sauce. Add in the salt and pepper.
After it's been cooking for 8 minutes (or whatever the box says) drain your pasta and add it straight into the skillet with all those veggies. Give it a stir or two and then sprinkle with the herbs to finish.
You can always add parmesan cheese if you wish!