Description
This vibrant and flavorful Asparagus Tomato Pasta is elevated with a unique touch of crispy lemon-herb breadcrumbs. It’s a perfect balance of fresh vegetables, al dente pasta, and a delightful crunch that will make your taste buds dance. Ready in just 30 minutes, it’s an ideal weeknight dinner that doesn’t compromise on taste or nutrition.
Equipment
- Large pot
- Colander
- Large skillet
- Small skillet (for breadcrumbs)
- Cutting board
- Sharp knife
- Grater (for lemon zest and Parmesan)
- Measuring cups and spoons
Ingredients
Units
Scale
For The Pasta
- 12 oz (340g) penne pasta (or any short pasta shape)
- 1 lb (450g) asparagus, trimmed and cut into 2-inch pieces
- 1 pint (300g) cherry or grape tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/2 cup (50g) grated Parmesan cheese
- Zest of 1 lemon
- 1/4 cup (15g) fresh basil, chopped
- Salt and freshly ground black pepper to taste
- Optional: 1/4 tsp red pepper flakes
For the Lemon-Herb Breadcrumbs:
- 1/2 cup (30g) panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp fresh parsley, finely chopped
- 1 small garlic clove, minced
- Pinch of salt
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, prepare the lemon-herb breadcrumbs. In a small skillet, heat 1 tbsp olive oil over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden brown (about 3-4 minutes). Remove from heat and stir in lemon zest, parsley, minced garlic, and a pinch of salt. Set aside.
- In a large skillet, heat 2 tbsp olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add asparagus to the skillet and cook for 3-4 minutes until it begins to soften.
- Add halved tomatoes and cook for another 2-3 minutes until they start to release their juices.
- Add the drained pasta to the skillet with the vegetables. Toss to combine. If the mixture seems dry, add some of the reserved pasta water, a little at a time, until you achieve the desired consistency.
- Stir in the lemon zest, grated Parmesan, and chopped basil. Season with salt, pepper, and optional red pepper flakes to taste.
- Serve the pasta in bowls, topping each portion with a generous sprinkling of the lemon-herb breadcrumbs.
Notes
- The lemon-herb breadcrumbs are what make this dish stand out from typical asparagus tomato pasta recipes. They add a delightful crunch and an extra layer of flavor that complements the fresh vegetables and pasta perfectly. The lemon in the breadcrumbs also enhances the overall brightness of the dish.
- For a gluten-free version, use your favorite gluten-free pasta and substitute the panko breadcrumbs with gluten-free breadcrumbs.
- To make this dish vegan, omit the Parmesan cheese or use a vegan Parmesan alternative.
- You can customize this recipe by adding other spring vegetables like peas or artichokes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed. Store the breadcrumbs separately to maintain their crunch.
Nutrition
- Serving Size: 1 Serving
- Calories: 450 kcal per serving
- Sugar: 5g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 8mg