Monday, April 16, 2012

SRC: Betsylife Pasta with Asparagus

The best part of SRC (secret recipe club) is getting to experience all the fabulous blogs out there.  The worst part.... deciding which of their fabulous dishes I want to try.  This month I had the privilege of getting Betsy's blog, Betsylife.  She also is working on food styling and her blog clearly shows her talent in that.  I'll patiently pause here so that you can view her blog and see for yourself how accurate of a description that is :-)   Gorgeous pictures and many healthy choices to choose from.

I needed to take a dish to a family gathering so decided on making her Pasta with Asperagus I made a few changes but nothing too drastic.  While this was delicious as it was, I had to add bacon (sorry, it was written in the marriage vows that all meals must include bacon)  it really didn't need it.  But while I'm thinking of it,some added chicken breast would make an meat lover happy in this dish.  Betsy used this as a meal in itself but I used it as a side pasta salad.  Either way works pretty darn good!

Pasta with Asparagus and Parmesan
8 ounces uncooked whole wheat penne pasta
1 tablespoon kosher salt
2 tablespoons olive oil
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 cup chicken broth (substitute vegetable stock for vegetarian option)
1 tablespoon grated lemon rind
3 garlic clove, minced
1/4 teaspoon ground cayenne pepper
1/4 cup (1 ounce) grated fresh Parmesan cheese
salt and pepper to taste
1/4 cup bacon crumbles

Cook Pasta according to package directions using the 1 tablespoon of kosher salt in the water.
Add oil to pan medium size skillet and heat over medium high heat. Add asparagus to pan and cook tender, (this took me about 4 minutes.) Don't overcook the asparagus as you still wants some crispness to them. lly. Remove asparagus from pan and set aside. Add broth, lemon rind, and garlic to the pan; allow the liquid to reduce by half (about 5-7 minutes). Return asparagus to pan, add pasta, salt,pepper, cayenne and bacon; toss well. Top with freshly grated Parmesan cheese.

No comments:

Post a Comment