| Level: | Easy |
| Total: | 21 min |
| Prep: | 10 min |
| Cook: | 11 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 21 min |
| Prep: | 10 min |
| Cook: | 11 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound mostaccioli or elbow macaroni, cooked and drained
- 5 garlic cloves, minced
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried red pepper flakes
- 2 to 3 dashes hot pepper sauce
- 1/4 cup olive oil
- 1 tablespoon butter or margarine
- 1 pound fresh asparagus, cut into 1-inch pieces
- Salt to taste
- 1/4 teaspoon black pepper
Instructions
- Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 421 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 14 mg |
| Sodium | 467 mg |
| Serving Size | 1 of 4 servings |
| Calories | 421 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 14 g |
| Cholesterol | 14 mg |
| Sodium | 467 mg |
Reviews
I made this recipe years ago when it first appeared on the Food Network. Don’t know why I forgot about it but I made it again yesterday. It is so easy to put together and it is absolutely delicious just as is. To add protein to the meal, I throw garbanzo beans or other protein in a salad to accompany the meal.
Absolutely delicious! I exchanged the crushed pepper flakes for hot Calabrian peppers and it was perfect! Definitely a keeper
I followed the recipe step by step, and it ended up pretty good. One thing I would change next time is to add either chicken stock or pasta water. It was definitely a little dry.
5 stars for the easy prep and quick meal with most ingredients you would already have on hand. Family enjoyed it. Used a little chicken stock instead of pasta water to add to the sauce as others had used. Also substituted angel hair pasta. Good weeknight dinner.
What a great easy dish!! I too added some pasta water at the very end of cooking and no hot sauce. This was delish and the hubby says it is a keeper!! We will experiment with this one in the future.
This was so easy and tasty. Looking forward to having it again and again—-and maybe adding some shrimp or chicken too!
less oil and less parmesan, no hot sauce, add mushrooms, squeeze of lemon, add a little pasta water. this would be good with sundried tomatoes or any other vege combo. loved it with fusilli. very versatile recipe
This was a great Friday night meal for us. It was quick and yes it has a bit of spiciness to it so if you do not like that do not add the hot sauce. I always cook with red pepper flakes so that is not hot to us. I did add a cup full of the pasta water to the asparagus the last minute it was cooking. This made more sauce. I also added a cup of frozen peas to the pasta the last minute it was cooking. This one is a keeper and I will me mailing it out to my mother’s group.
My mother gave this same recipe to me, don’t know where she got it. I call this Garbage Pasta. I have added in chicken, shrimp, scallops, mushrooms and feta cheese. They are all awesome!!
We LOVED this. A little less oil. Some of the additions others suggested sound really good. I can’t wait to make this again. Any kind of pasta would work just great.