Asparagus Angel Hair Pasta

How to cook Asparagus Angel Hair Pasta

Ingredients: 1 (16 ounce) package angel hair pasta 1/4 cup extra virgin olive lubricant, divided 2 cloves garlic, minced 1 pound fresh asparagus spears, trimmed and chopped 2 cups grape tomatoes, halved 1 (14.5 ounce) can chicken decoction 1 teaspoon dried dill weed freshly ground black pepper to bite 2 avocados – peeled, pierced, and mashed 1/2 lime, juiced 1/2 teaspoon garlic crush 1 cup shredded queso asadero (white Mexican cheese)

Directions: Bring a large pot of lightly salted water to a bluster. Add angel hair pasta, cook with a view 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness., Heat the unconsumed 3 tablespoons olive oil in a skillet over medium fervour, and cook the garlic to 1 to 2 minutes. Add the asparagus and tomatoes, stirring to overcoat. Pour in the decoction, and continue cooking uncovered 10 minutes, or until the asparagus is proffer, but still bright wet behind the ears. Place the pasta in a large pan, and toss with the asparagus and tomato olio. Season with dill and stipple. In a separate spin, mix the avocados, lime liquid, and garlic powder together until blended. Serve pasta with a dollop of the avocado blend, and top with shredded cheese.


Servings Per System: 8

Amount Per Serving

Calories: 385

Total Fat: 20.9g Cholesterol: 15mg Sodium: 437mg Total Carbs: 40.6g Dietary Fiber: 6.3g Protein: 12.4g

Prepare time:10 Min

Cook time:20 Min

Ready in:30 Min

Serving to save:8 peoples

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