Asparagus and Tomato Fettuccini

It’s been pretty quiet around this blog lately and I sincerely apologize for that! If you follow me on Instagram then you already know the cause of my absence, if not I will be posting about it soon!!

Today I’m sharing a recipe that I’ve made for a while now. It’s a perfect dinner to enjoy while we also get to enjoy this beautiful spring weather we’ve been getting (Finally!).

I can count it as a fast Friday recipe as well because it’s a quick dinner option perfect for the end of the week!

Our little guy loves asparagus and he’s not picky, but if you or someone your cooking for isn’t a fan you could sub in broccoli and it would work just as well!

I hope you all are enjoying this weather and that you’re just as excited as we are that spring has finally sprung!! Enjoy this dish and welcome spring with this fresh veggie pasta recipe!

Asparagus and Tomato Fettuccini


1 Cup Olive oil
3 Cloves of garlic
3/4 tsp salt
1/2 tsp Red pepper flakes
1 pint cherry tomatoes
1 bunch of asparagus
1 small onion chopped
1 lb pasta
1/2 cup parmesan cheese
1/2 cup fresh basil leaves chopped

In a medium saucepan combine oil, garlic, red pepper,and salt. Simmer on low heat for 5 mins. ( watching so that the garlic does not burn)

Slice your cherry tomatoes and chop your asparagus into 1 inch pieces add half of your sliced tomatoes all of your asparagus and your onion to your pot. Simmer for about 10 mins ( until your asparagus is tender)

Remove from heat and add the rest of your tomatoes to the pot and stir.

Let stand for about 25 min stirring occasionally. ( the raw tomatoes will get juicy as they stand which will help create the sauce)

Meanwhile, boil your pasta to your liking.

Drain and toss pasta with sauce. Sprinkle with cheese and sliced basil season with salt to taste and serve!!


This picture was pre cheese and basil, it still looks just as delish!

There you go!
It’s fresh, fast and delicious. It’s the perfect thing to welcome spring this weekend!!




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