Asparagus Angel Hair Pasta

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Pasta: Asparagus Angel Hair Pasta
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Servings: 8
angel hair pasta
extra virgin olive oil, divided
garlic, minced
fresh asparagus spears, trimmed and chopped
grape tomatoes, halved
chicken broth
dried dill weed
freshly ground black pepper to taste
avocados - peeled, pitted, and mashed
lime, juiced
garlic powder
shredded queso asadero (white Mexican cheese)
  1. Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 5 to 6 minutes, until al dente; drain and toss with 1 tablespoon of olive oil to prevent stickiness.,
  2. Heat the remaining 3 tablespoons olive oil in a skillet over medium heat, and cook the garlic for 1 to 2 minutes. Add the asparagus and tomatoes, stirring to coat. Pour in the broth, and continue cooking uncovered 10 minutes, or until the asparagus is tender, but still bright green.
  3. Place the pasta in a large bowl, and toss with the asparagus and tomato mixture. Season with dill and pepper. In a separate bowl, mix the avocados, lime juice, and garlic powder together until blended.
  4. Serve pasta with a dollop of the avocado mixture, and top with shredded cheese.
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