Garlic Butter Asparagus and Cherry Tomato Pasta
This delightful pasta dish combines tender linguine with fresh asparagus and sweet cherry tomatoes, all tossed in a fragrant garlic butter sauce and finished with Parmesan cheese.
Equipment
- large pot
- large skillet or Dutch oven
Ingredients
Pasta
- 8 oz linguine or spaghetti
Produce
- 1 lb fresh asparagus woody ends snapped off, cut into 1-inch pieces
- 1 pint cherry tomatoes halved
- 4 cloves fresh garlic minced
- 2 tablespoons fresh parsley chopped (for garnish, optional)
Dairy & Other
- 4 tablespoons unsalted butter
- 1/4 cup reserved pasta water
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- Salt and freshly ground black pepper to taste
Instructions
Cooking steps
- Cook pasta in boiling salted water according to package directions, reserving 1/2 cup of pasta water before draining.
- Prepare asparagus and cherry tomatoes while the pasta cooks by chopping the asparagus and halving the tomatoes.
- Melt butter in a large skillet over medium heat, then add minced garlic and cook for 1 minute until fragrant.
- Add asparagus and cherry tomatoes to the skillet, sautéing for 4-6 minutes until asparagus is tender-crisp and tomatoes have softened.
- Add the cooked pasta, 1/4 cup reserved pasta water, and 1/2 cup Parmesan cheese to the skillet.
- Toss vigorously for 1-2 minutes until a creamy sauce forms, adding more pasta water if needed.
- Season with salt and pepper, garnish with parsley if desired, and serve immediately with extra Parmesan cheese.
Notes
For extra flavor, you can roast the asparagus and cherry tomatoes with a drizzle of olive oil before adding them to the pasta. If you prefer a richer sauce, you can add a splash of heavy cream along with the pasta water and cheese.