Sometimes it’s just that simple and delicious.
This recipe represents the art of Mediterranean cooking at it’s best! In fact, I learned this recipe in Tuscany at Toscana Saporita Cooking School. It uses the best of Spring ingredients with minimal effort and it’s a great recipe for your family. Get your kids cutting the asparagus and snapping off the tough ends and I’ll guarantee you they’ll try and love this recipe.
- Pasta - use a full package of your favorite choice of pasta. (Fettuccine is great) To make this recipe gluten free, use a good quality rice pasta and be sure to rinse the pasta with cold water after cooking to keep it from falling apart and before you add it to the sauce.
- 2 yellow onions, finely diced
- 1/3 cup extra virgin olive oil
- 2 small bunches of asparagus, white part removed (snap off tough ends), thinly sliced in rounds
- Fresh ground black pepper
- 2 cups vegetable broth/or chicken broth (heated)
- Parmesan Cheese (approximately ½ cup)
- Sauté the onion with olive oil and salt; stir frequently to avoid any color on the onions.
- Once they are translucent, soft (about 10 minutes), add the asparagus and combine well. Continue cooking another 10 minutes.
- Pour in the hot vegetable broth and keep cooking until the asparagus are tender and a creamy base has formed. Check the salt and pepper; add as needed at this point.
- Add your al dente fettuccine to the sauce and toss it with the sauce. Add some of the pasta water (1-2 tablespoons).
- Serve and top with Parmesan Cheese (as much as you like!)
- Have kids break off the tougher ends of the pasta; show them how the more fibrous part snaps off
- Give them a butter knife and have them cut the asparagus into small rounds
- Have them help you taste the sauce to know if it’s ready
- Let them grate parmesan cheese for you
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