Mellow asparagus and bold arugula contrast nicely in this simple yet delicious pasta recipe. It’s perfect springtime fare, though you can enjoy it year round. Complete the meal simply with a big salad (add chickpeas or beans for protein) and a fresh whole grain bread.
Vegetarian Pasta with Asparagus and Arugula
- 10–12 ounces pasta, any short shape
- 1 lb fresh asparagus
- 2 tbsp extra-virgin olive oil
- 2–3 cloves garlic, minced
- 2–3 oz fresh arugula leaves, rinsed
- 1 cup cherry tomatoes, quartered
- 1/4 cup sliced sun-dried tomatoes, optional
- salt and freshly ground pepper, to taste
- Cook the pasta according in plenty of rapidly simmering water until al dente, then drain.
- Meanwhile, trim the woody ends from the asparagus spears and scrape any tough skin with a vegetable peeler. Fresh slender spring asparagus usually needs no scraping. Cut the spears into 1 to 2-inch long pieces and set aside.
- Heat the oil in a small skillet and add the garlic. Saute over low heat for a minute or two or until golden. Add the asparagus and a small amount of water. Cover and steam until the asparagus is done to your liking but still bright green.
- Combine the pasta, asparagus, arugula, tomatoes, and optional dried tomatoes in a serving bowl and toss together. Season with salt and pepper and serve at once.
- Here are more asparagus recipes.
- Here are lots more lighter seasonal vegan pasta recipes.
- Here are more recipes for Leafy Spring Greens.