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Cooking
Asparagus Spaghetti – Quick and Easy
· 4 servings
Sauté the onion
Finely chop the onion. Pour a little of the oil from the jar of sun-dried tomatoes into a pan and use it to sauté the onion. About three minutes should do it.
Cook the asparagus
Add the chopped tomatoes and the asparagus, cut into short pieces (keep the tips aside for now). After 5 minutes, add the tips as well and cook for another 2 minutes, just enough for them to stay crisp. Keep stirring so the flavours combine, then season to taste.
Boil the spaghetti
While the asparagus and tomatoes are cooking in the pan, boil the spaghetti in salted water until tender. Drain, but keep back about a cup of the cooking water.
Combine everything
Return the drained spaghetti to the pot and add the asparagus mixture from the pan. Stir in about half a cup of the reserved pasta water and mix well. This water is what gives the spaghetti a creamy texture instead of drying out. Add a little more if needed.
Serve
Serve immediately, sprinkled with grated Parmesan.