Pasta with Asparagus
This creamy Pasta with Asparagus is addictively delicious, healthy, and kid-approved. Ready in 25 minutes, with the Best Vegan Alfredo Sauce.
Servings: 4 people
Calories: 511kcal
Ingredients
- 8 ounces dry pasta
- 2 tablespoons olive oil plus more as needed
- 12 ounces asparagus (about 20 spears)
- 1 (15-ounce) can chickpeas drained, and rinsed (or 1 ½ cups cooked)
- 4 large garlic cloves minced
- 1 teaspoon crushed red pepper or to taste
- Vegan Alfredo Sauce
Instructions
- Cook the pasta according to the directions on the packet until al dente. Set aside.
- Cook asparagus: Meanwhile, heat the oil in a large skillet over medium-high heat. Sauté the asparagus for about 4 minutes, or until just tender.
- Add the chickpeas, garlic, and crushed red pepper and cook for 2 more minutes, stirring constantly. Add the pasta and cook for one minute more, tossing constantly, adding more oil as needed. (You may need to do this in batches to avoid overcrowding the skillet. Remove from the skillet and set aside to cool.
- Combine: Mix the cooked pasta, asparagus, and chickpeas with the vegan Alfredo Sauce for serving.
Notes
- Optional: For a greener asparagus, place in boiling water for one minute, and then plunge into a bowl of ice water for one minute.
Nutrition
Calories: 511kcal | Carbohydrates: 73g | Protein: 19g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 268mg | Potassium: 637mg | Fiber: 10g | Sugar: 8g | Vitamin A: 816IU | Vitamin C: 9mg | Calcium: 86mg | Iron: 6mg
