Use slender asparagus and you won’t need to scrape the stalks. If you still believe that asparagus should be a harbinger of spring (even though it’s in the market nearly year-round now), make this dish a tradition by serving it every April or May.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
Step 2
Meanwhile, trim 1/2 inch from the bottoms of the asparagus spears. Peel the bottom halves only if the stalks are thick; if tender and slim, this won’t be necessary. Cut the spears into approximately 1 1/2-inch lengths.
Step 3
Heat the oil in a wide skillet. Add the garlic and sauté over low heat until golden.
Step 4
Add 1/4 cup water along with the asparagus, peas, and squash. Cover and cook for 5 minutes, or until the vegetables are just tender-crisp.
Step 5
Add the sun-dried tomatoes, parsley, and creamer. Cook, uncovered, over medium heat until the liquid in the skillet is reduced, about 5 minutes longer.
Step 6
Combine the pasta and vegetables in a large serving bowl. Toss gently but thoroughly. Season with lemon juice, salt, and pepper. Toss again, and serve at once.
Menu Suggestions
Step 7
A bean-based salad teams well with this delicate dish. Try Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) or Chickpea and Carrot Salad with Parsley and Olives (page 190). Otherwise, any bountiful green salad with the addition of chickpeas, black beans, or pink beans will work well.
Step 8
For a hearty pairing with a warm bean dish, see the menu for Dilled Red Beans with Pickled Beets (page 106).
nutrition information
Step 9
Calories: 339
Step 10
Total Fat: 10g
Step 11
Protein: 11g
Step 12
Carbohydrates: 55g
Step 13
Fiber: 6g
Step 14
Sodium: 105mg
