Best 8 Spaghetti With Shaved Asparagus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Spaghetti with Shaved Asparagus: A Delightful Springtime Dish**

As the days get longer and the weather warms, our thoughts turn to lighter, brighter dishes that celebrate the flavors of spring. This spaghetti with shaved asparagus recipe is the perfect way to do just that. With its vibrant green asparagus, tangy lemon, and nutty Parmesan cheese, this dish is a feast for the senses. Plus, it's incredibly easy to make, so you can have a delicious, restaurant-quality meal on the table in no time.

In addition to the classic spaghetti with shaved asparagus recipe, this article also includes variations for those who want to add a little something extra to their dish. If you're looking for a vegetarian option, try the asparagus and pea spaghetti. Or, if you're in the mood for something a little more decadent, try the asparagus and smoked salmon spaghetti. No matter which variation you choose, you're sure to enjoy this delicious and versatile dish.

Let's cook with our recipes!

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO



Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves

Steps:

  • Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
  • Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 475 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 1083 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

ASPARAGUS SPAGHETTI



Asparagus Spaghetti image

Lots of asparagus is grown not too far from our h me. Each spring, when it's being harvested, I'll make several trips to the fields. I put about 40 lbs. in the freezer...with what's left, we gorge ourselves on fried asparagus, beef and asparagus, scalloped asparagus, etc.! It's no problem feeding my husband (he's retired; we have two grown children and four grandsons). He'll eat almost anything I put in front of him. We like this dish with a salad and dessert. It's so easy to prepare-it takes only about half an hour from start to serving.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed and cut diagonally into 1-inch pieces
1 package (16 ounces) thin spaghetti
8 bacon strips, coarsely chopped
4 green onions, sliced
1/2 teaspoon pepper
1/2 cup half-and-half cream
1/2 to 3/4 cup grated Parmesan cheese
1/4 cup butter, cubed

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, 3-5 minutes or until crisp-tender. Drain., In a 6-qt. stockpot, cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir green onions in bacon drippings 1-2 minutes or until tender. Add asparagus and pepper; heat through., Drain pasta; return to stockpot. Add asparagus mixture, cheese, cream, butter and bacon; toss to combine until butter is melted. Serve immediately.

Nutrition Facts :

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Provided by Food Network

Categories     side-dish

Time 21m

Yield 4 servings

Number Of Ingredients 10

1/2 pound mostaccioli or elbow macaroni, cooked and drained
5 garlic cloves, minced
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter or margarine
1 pound fresh asparagus, cut into 1-inch pieces
Salt to taste
1/4 teaspoon black pepper

Steps:

  • Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.

ASPARAGUS & LEMON SPAGHETTI WITH PEAS



Asparagus & lemon spaghetti with peas image

This healthy, vegan pasta dish is ready in under 20 minutes. It's low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 19m

Number Of Ingredients 8

150g wholemeal spaghetti
160g asparagus, ends trimmed and cut into lengths
2 tbsp rapeseed oil
2 leeks (220g), cut into lengths, then thin strips
1 red chilli, deseeded and finely chopped
1 garlic clove, finely grated
160g frozen peas
1 lemon, zested and juiced, plus wedges to serve

Steps:

  • Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
  • Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.

Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 19 grams protein, Sodium 0.04 milligram of sodium

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS



Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

  • Bring a large pot of heavily salted water to a boil over medium-high heat.
  • While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
  • Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
  • Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

PASTA WITH ASPARAGUS



Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

  • In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

HOMEMADE SPAGHETTI SAUCE



Homemade Spaghetti Sauce image

Homemade Italian spaghetti sauce from an Italian family. The longer you cook it the better it tastes.

Provided by Cathy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 4h10m

Yield 6

Number Of Ingredients 11

1 chopped onion
5 cloves garlic, chopped
2 teaspoons olive oil
2 (28 ounce) cans peeled ground tomatoes in paste
1 (6 ounce) can Italian-style tomato paste
7 cups water
3 tablespoons Italian seasoning
2 tablespoons dried basil
1 teaspoon white sugar
½ cup red wine
1 pinch crushed red pepper

Steps:

  • In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.

Nutrition Facts : Calories 123.5 calories, Carbohydrate 19.6 g, Fat 2.4 g, Fiber 6.1 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 659.1 mg, Sugar 9.3 g

SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES



Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives image

Provided by Tina Miller

Categories     Cheese     Citrus     Mushroom     Pasta     Sauté     Vegetarian     Quick & Easy     High Fiber     Asparagus     Spring     Chive     Shallot     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 11

12 ounces spaghetti
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots (about 4)
1 pound fresh shiitake mushrooms, stemmed, sliced
6 tablespoons fresh lemon juice
1 3/4 cups vegetable broth
1 tablespoon grated lemon peel
1 pound asparagus, tough ends trimmed, cut crosswise in thirds
1/4 cup chopped fresh chives
4 ounces shaved Asiago cheese*

Steps:

  • Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
  • Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
  • Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
  • *Available at some supermarkets, and at Italian markets and specialty food stores.

Tips:

  • Choose fresh, tender asparagus. Look for spears that are bright green with tight tips. Avoid any spears that are wilted or have brown spots.
  • Shave the asparagus thinly. This will help it cook evenly and absorb the flavors of the sauce.
  • Use a good quality olive oil. This will help to bring out the flavors of the asparagus and other ingredients.
  • Cook the asparagus until it is just tender. Overcooking will make it mushy.
  • Add the asparagus to the pasta at the end of cooking. This will help to prevent it from overcooking.
  • Garnish the pasta with freshly grated Parmesan cheese and a drizzle of olive oil. This will add a delicious finishing touch.

Conclusion:

Spaghetti with shaved asparagus is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to get your daily dose of vegetables. The asparagus provides a bright, fresh flavor, while the pasta and cheese add a creamy and comforting touch. This dish is sure to please everyone at the table.

Related Topics