Pasta with green asparagus

A surprising spin on a pasta dish with mini paksoi. The stir-fried green asparagus adds a punch of flavour and the whole dish is on the table in under 20 minutes! Highly recommended if you want a quick and healthy menu option.

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Preparation method

Lunch, Main dish
4 persons
20 min. preparation
455 kcal Nutrition Value
Lactose free Low in fat

Ingredients

Pasta with green asparagus

350 g spaghetti
1 onion
1 clove of garlic
1 red sweet pepper
125 g mini sweet corn
2 tbsp olive oil
2 tbsp tomato purée
1 tin of peeled tomatoes ( 400 g)
15 g fresh basil
1 bunch green asparagus (450 g)
1 mini paksoy
salt and pepper

Preparation method

Cook the spaghetti al dente according to the instructions on the package.
Chop the onion and finely chop the garlic. Slice the sweet pepper into long thin strips. Halve the mini sweet corn lengthwise.
Heat 1 tablespoon of olive oil in a frying pan. Stir fry the onion and sweet pepper for 2 minutes. Add the min corn and fry for 1 minute. Add the garlic. Add the tomato purée and peeled tomatoes. Bring to the boil and simmer for 1 minute on a low heat.
Add the basil and season with salt and pepper.
Trim away the woody base (1-2 cm) of the asparagus. Cut them into 1.5 cm chunks.
Heat the rest of the olive oil in a frying pan. Stir fry the asparagus on a medium heat for about 3 minutes until just tender. Season with salt.
Remove the base of the paksoi. Slice the paksoi into thin strips. Drain the spaghetti and stir the paksoi through the pasta. Leave for 1-2 minutes, so the paksoi can soften.
Divide the spaghetti over the plates or bowls. Spoon the sauce on top. Divide the asparagus over the sauce.