Ingredients
- 1 lb asparagus cut into 1 1/2 inch pieces- I love the skinny kind
- 1 lb spaghetti
- 1/4 cup olive oil
- 6 garlic cloves minced
- 1 cup grated fresh Parmesan cheese
- crushed red pepper flakes (how little or how much you prefer)
- Salt and pepper to taste
Instructions
- Cut asparagus into 1 1/2 inch pieces.
- Bring a pot of salted water to a boil and cook the asparagus for 3 minutes or until bright green. Then put them in a bowl of ice water to stop the cooking process. This can be done ahead of time, just drain and put in the fridge.
- Boil the spaghetti. I like to do everything in one pot so I use a dutch oven. Drain the pasta and add the oil to the pan with the minced garlic minced garlic cloves. Cook the garlic for about 1 minute, then stir in the blanched asparagus.
- Then use tongs to transfer the cooked spaghetti right into the pan, try to keep the pasta moving. Then fill a measuring cup with 1 cup of the pasta water and slowly pour it over the pasta in the pan.
- Then stir in 1 cup of grated Parmesan cheese, and crushed red pepper flakes, and salt and pepper to taste.
If you don’t like asparagus you could use zucchini, squash, broccoli, really any veggie. Or make it plain like I did here!
