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🍝 Spaghetti with Creamy Asparagus and Tomato Sauce

570 kcal · 30 min · 4 servings

Spaghetti with Creamy Asparagus and Tomato Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring about 5 liters of water with salt to a boil in a large pot.
  2. 2. Thoroughly wash the asparagus, peel it, and cut off the woody bottom ends.
  3. 3. Cut the asparagus into pieces about 5 cm long and then divide them into thin strips.
  4. 4. Clean the spring onions, dry them, and cut off the roots.
  5. 5. Slice the spring onions into rings about 0.5 cm thick.
  6. 6. Wash the cherry tomatoes and halve them.
  7. 7. Cook the spaghetti in the boiling salted water for about 10 minutes.
  8. 8. Heat butter in a pan.
  9. 9. Fry the asparagus together with the spring onions for about 5 minutes.
  10. 10. Add the halved tomatoes and fry everything for another 4 minutes.
  11. 11. Drain the spaghetti in a colander.
  12. 12. Reserve one cup of the cooking water to use later.
  13. 13. Add the cream to the vegetables in the pan.
  14. 14. Let the sauce come to a boil for about 1 minute.
  15. 15. Thin the sauce with some of the reserved cooking water.
  16. 16. Season the sauce generously with salt and pepper.
  17. 17. Add the drained spaghetti to the pan with the sauce.
  18. 18. Mix the pasta well with the sauce.
  19. 19. Wash the basil and dry the leaves.
  20. 20. Pluck the basil leaves off the stems.
  21. 21. Grate the Parmesan coarsely.
  22. 22. Plate the spaghetti with the sauce.
  23. 23. Sprinkle the dish with the basil leaves and the grated Parmesan.
  24. 24. Serve the spaghetti immediately and enjoy your meal.

Nutrition per serving