Best Asparagus Spaghetti Recipes

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SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES



Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives image

Provided by Tina Miller

Categories     Cheese     Citrus     Mushroom     Pasta     Sauté     Vegetarian     Quick & Easy     High Fiber     Asparagus     Spring     Chive     Shallot     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 11

12 ounces spaghetti
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots (about 4)
1 pound fresh shiitake mushrooms, stemmed, sliced
6 tablespoons fresh lemon juice
1 3/4 cups vegetable broth
1 tablespoon grated lemon peel
1 pound asparagus, tough ends trimmed, cut crosswise in thirds
1/4 cup chopped fresh chives
4 ounces shaved Asiago cheese*

Steps:

  • Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
  • Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
  • Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
  • *Available at some supermarkets, and at Italian markets and specialty food stores.

ASPARAGUS & LEMON SPAGHETTI WITH PEAS



Asparagus & lemon spaghetti with peas image

This healthy, vegan pasta dish is ready in under 20 minutes. It's low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 19m

Number Of Ingredients 8

150g wholemeal spaghetti
160g asparagus, ends trimmed and cut into lengths
2 tbsp rapeseed oil
2 leeks (220g), cut into lengths, then thin strips
1 red chilli, deseeded and finely chopped
1 garlic clove, finely grated
160g frozen peas
1 lemon, zested and juiced, plus wedges to serve

Steps:

  • Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
  • Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.

Nutrition Facts : Calories 481 calories, Fat 15 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 19 grams protein, Sodium 0.04 milligram of sodium

HAM AND ASPARAGUS SPAGHETTI CASSEROLE



Ham and Asparagus Spaghetti Casserole image

We eat this tasty casserole often, so I like to change the ingredients now and then. I'll double the amount of rosemary, substitute green beans or broccoli for asparagus or use chicken instead of ham.-Kea Fisher, Bridger, Montana

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 2 casseroles (8 servings each).

Number Of Ingredients 17

1 package (16 ounces) spaghetti, broken into thirds
2 pounds fresh asparagus, trimmed and cut into 1-1/2 inch pieces
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese, divided
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can (12 ounces) evaporated milk
1 cup milk
1/2 cup chicken broth
1/2 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons grated onion
2 teaspoons prepared mustard
2 teaspoons minced fresh parsley
1/4 teaspoon dried rosemary, crushed
1/2 cup shredded cheddar cheese
3 cups cubed fully cooked ham

Steps:

  • Cook spaghetti according to package directions. Rinse with cold water; drain. Meanwhile in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook for 3-5 minutes or until crisp-tender; drain., In a large bowl, toss spaghetti with eggs and 1/4 cup Parmesan cheese. Spread into two greased 2-qt. baking dishes., In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the evaporated milk, milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , Remove from the heat. Whisk in the mayonnaise, lemon juice, onion, mustard, parsley and rosemary. Stir in cheddar cheese and remaining Parmesan until blended., Sprinkle ham and asparagus over spaghetti crust. Pour cheese sauce over top. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly.

Nutrition Facts : Calories 307 calories, Fat 15g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 530mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.

ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE



Roasted Spaghetti Squash with Asparagus and Goat Cheese image

A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.

Provided by KateS

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h15m

Yield 2

Number Of Ingredients 11

1 (2 1/2 pound) spaghetti squash, halved lengthwise and seeded
cooking spray
salt and ground black pepper to taste
1 teaspoon olive oil, or as needed
¼ Spanish onion, diced
1 bunch fresh asparagus, cut into 1-inch pieces
2 cloves garlic, minced
½ cup vegetable broth
2 ounces goat cheese
2 tablespoons chopped fresh basil
1 tablespoon minced fresh thyme

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
  • Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
  • Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
  • Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g

ASPARAGUS SPAGHETTI



Asparagus Spaghetti image

Lots of asparagus is grown not too far from our h me. Each spring, when it's being harvested, I'll make several trips to the fields. I put about 40 lbs. in the freezer...with what's left, we gorge ourselves on fried asparagus, beef and asparagus, scalloped asparagus, etc.! It's no problem feeding my husband (he's retired; we have two grown children and four grandsons). He'll eat almost anything I put in front of him. We like this dish with a salad and dessert. It's so easy to prepare-it takes only about half an hour from start to serving.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

2 pounds fresh asparagus, trimmed and cut diagonally into 1-inch pieces
1 package (16 ounces) thin spaghetti
8 bacon strips, coarsely chopped
4 green onions, sliced
1/2 teaspoon pepper
1/2 cup half-and-half cream
1/2 to 3/4 cup grated Parmesan cheese
1/4 cup butter, cubed

Steps:

  • In a large saucepan, bring 1/2 in. of water to a boil. Add asparagus; cook, covered, 3-5 minutes or until crisp-tender. Drain., In a 6-qt. stockpot, cook spaghetti according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir green onions in bacon drippings 1-2 minutes or until tender. Add asparagus and pepper; heat through., Drain pasta; return to stockpot. Add asparagus mixture, cheese, cream, butter and bacon; toss to combine until butter is melted. Serve immediately.

Nutrition Facts :

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO



Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 8

2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves

Steps:

  • Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
  • Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
  • Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

Nutrition Facts : Calories 475 calorie, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 42 milligrams, Sodium 1083 milligrams, Carbohydrate 51 grams, Fiber 5 grams, Protein 25 grams, Sugar 4 grams

ASPARAGUS AND MUSHROOM PESTO SPAGHETTI SQUASH RECIPE BY TASTY



Asparagus And Mushroom Pesto Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, fresh basil, extra virgin olive oil, vegetarian parmesan cheese, garlic, pine nuts, salt, oil, mushroom, asparagus, garlic, salt, pepper

Provided by Merle O'Neal

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 cups fresh basil
½ cup extra virgin olive oil, divided
½ cup vegetarian parmesan cheese, grated
2 cloves garlic
¼ cup pine nuts
½ teaspoon salt
1 tablespoon oil
1 lb mushroom, sliced
1 cup asparagus, cut in half
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • Meanwhile, in a blender combine basil, olive oil, vegetarian Parmesan cheese, garlic, pine nuts, and salt. Set aside.
  • In a pan add the olive oil and garlic over medium-high heat, sautè 30 seconds-1 minute, add in mushrooms and cook for 3 minutes. Add asparagus and stir until cooked.
  • Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality until you've completed both of them.
  • In the mushroom and asparagus pan combine "spaghetti" and pesto and mix. Return to the squash and serve with or without plates. Garnish with parmesan.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 19 grams, Fat 46 grams, Fiber 4 grams, Protein 10 grams, Sugar 6 grams

SPAGHETTI WITH SHAVED ASPARAGUS



Spaghetti with Shaved Asparagus image

A simple bowl of pasta is elevated with easy additions of shaved asparagus, Parmesan, and lemon zest and juice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 6

Coarse salt and ground pepper
12 ounces spaghetti
1 bunch (1 pound) asparagus, tough ends removed, shaved with a vegetable peeler
4 strips lemon zest, thinly sliced, plus 1 tablespoon fresh lemon juice
4 tablespoons butter
1 ounce Parmesan, shaved with a vegetable peeler

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
  • Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.

Nutrition Facts : Calories 476 g, Fat 15 g, Fiber 5 g, Protein 17 g

SPAGHETTI WITH ASPARAGUS AND HAM



Spaghetti With Asparagus and Ham image

We love the flavors in this recipe. It's like comfort food, hard to stop eating even though you're full. Cutting the asparagus on the diagonal gives a bit of extra visual appeal.

Provided by graffeetee

Categories     Spaghetti

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 9

1/2 tablespoon butter
1 tablespoon extra virgin olive oil
1 small onion, thinly sliced
1 cup ham, diced
2 cups asparagus, cut into 1/2-inch slivers
1 cup chicken broth
1/4 cup heavy cream
1/4 cup parmesan cheese
1/2 lb thin spaghetti

Steps:

  • Melt butter in evoo in a large skillet.
  • Add onion and cook until just starting to brown.
  • Add ham and saute briefly.
  • Add chicken broth and bring to a simmer. Reduce the broth just a bit before adding asparagus.
  • Add asparagus and simmer briefly. How long depends on how well you like your veggies cooked. If you like some crunch, 2 minutes at the most.
  • Add half and half and return to simmer.
  • Add cooked spaghetti to the pan and toss all to combine.
  • Allow to cook briefly.
  • Add Parmesan and toss to combine, then serve.

Nutrition Facts : Calories 742.6, Fat 27.9, SaturatedFat 12.5, Cholesterol 59.4, Sodium 640, Carbohydrate 89.8, Fiber 4.1, Sugar 4.3, Protein 35.1

SPAGHETTI SQUASH WITH ASPARAGUS



Spaghetti Squash with Asparagus image

Spaghetti squash is an excellent healthy alternative to standard pastas, and is flavorful enough to stand on its own without a heavy sauce. Top with a little optional Parmesan cheese.

Provided by FujoshiFangirl

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h

Yield 4

Number Of Ingredients 7

1 spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil, or as needed
2 tablespoons coconut oil, or more as needed
1 bunch asparagus, trimmed, or more to taste
5 leaves fresh basil, chopped, or more to taste
1 cup multi-colored cherry tomatoes, halved, or more to taste
2 tablespoons pine nuts, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Coat the inside of spaghetti squash with olive oil and place, cut-side down, onto the prepared baking sheet.
  • Bake in the preheated oven until squash is tender and a fork can easily puncture the flesh, 30 to 40 minutes. Remove baking sheet from oven and cool squash until easily handled, about 15 minutes.
  • Heat coconut oil in a skillet over low heat; cook and stir asparagus until tender yet firm to the bite, about 5 minutes.
  • Shred the squash flesh using a fork to create long strands that resemble noodles. Mix squash and basil into asparagus, adding more coconut oil if too dry; cook and stir for 1 minute. Remove skillet from heat and mix tomatoes and pine nuts into squash mixture.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 18.9 g, Fat 13.8 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 7.3 g, Sodium 35.6 mg, Sugar 2.2 g

SPAGHETTI WITH SHRIMP AND ASPARAGUS



Spaghetti With Shrimp And Asparagus image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pound shrimp, medium size
Coarse salt
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
2 cups canned Italian plum tomatoes, chopped
1 teaspoon fresh thyme leaves
Freshly ground pepper to taste
1/2 teaspoon hot pepper flakes
1 pound asparagus
1 pound spaghetti
2 tablespoons chopped Italian parsley

Steps:

  • Peel the shrimp, cover them with heavily salted cold water and soak for at least 30 minutes.
  • In a skillet, soften the onion and the garlic in the olive oil. Add the tomatoes, thyme, pepper and pepper flakes and simmer gently, covered, for 15 minutes. If the sauce gets too thick, add a little water.
  • Slice the asparagus on the bias into two-inch pieces. Place in a steamer and steam until bright green but al dente.
  • Meanwhile, bring six quarts salted water to boil and cook the spaghetti until al dente.
  • When the spaghetti is nearly done, drain and rinse the shrimp. Add them to the sauce and cook for two minutes. Add the asparagus and cook a further one minute. Drain the spaghetti and place in a heated serving bowl. Top with the sauce and the parsley and serve.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 7 grams, Carbohydrate 97 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1055 milligrams, Sugar 8 grams, TransFat 0 grams

SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO



SPAGHETTI WITH ASPARAGUS, SMOKED MOZZARELLA AND PROSCIUTTO image

Categories     Vegetable

Number Of Ingredients 8

2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves

Steps:

  • Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside. Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

ASPARAGUS SPAGHETTI PIE



Asparagus Spaghetti Pie image

I've served this dish at several luncheons and received many compliments. Many people have requested the recipe, so I thought I'd share it with you.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6-8 servings.

Number Of Ingredients 14

CRUST:
2 large eggs
1 package (7 ounces) spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
FILLING:
1 cup cubed fully cooked ham
1 package (8 ounces) frozen asparagus spears, thawed and cut into 1-inch pieces
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups shredded Swiss cheese
2 large eggs
1/2 cup sour cream
1 teaspoon dill weed
1 teaspoon minced chives

Steps:

  • In a large bowl, beat eggs; add the spaghetti, Parmesan cheese and butter; mix well. Press onto the bottom and up the sides of a greased 10-in. pie plate. , Combine ham, asparagus and mushrooms; spoon into crust. Sprinkle with Swiss cheese. Beat eggs, sour cream, dill and chives; pour over cheese. , Bake at 350° for 35-40 minutes or until crust is set and center is lightly browned. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 323 calories, Fat 17g fat (9g saturated fat), Cholesterol 156mg cholesterol, Sodium 509mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

SPAGHETTI SQUASH WITH ASPARAGUS, RICOTTA, LEMON & THYME RECIPE - (4.6/5)



Spaghetti Squash with Asparagus, Ricotta, Lemon & Thyme Recipe - (4.6/5) image

Provided by á-81356

Number Of Ingredients 9

1 small spaghetti squash, about 1 1/2 pounds
Olive oil
1 pound asparagus
1 medium lemon
3/4 cup ricotta
1 clove garlic, unpeeled
1 teaspoon fresh thyme leaves, from 4 to 5 sprigs
Salt and pepper
3 tablespoons pine nuts, toasted

Steps:

  • Preheat oven to 375°F. Carefully cut the squash in half, scrape out the seeds, and brush with olive oil. Place cut-side down on a baking tray and place in the oven to roast for about 35 minutes. Meanwhile, prep the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into 2-inch pieces. Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and several grinds of the pepper mill. Taste and adjust seasonings, adding more lemon juice, salt, and pepper as needed. Set aside. After the squash has roasted for about 35 to 40 minutes, add the asparagus to the tray and tuck the clove of garlic beneath one of the squash halves. Return the tray to the oven and roast another 10 minutes, until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork. Take the baking tray from the oven and carefully remove the garlic clove from beneath the squash. It should be a little soft from its time in the oven. Snip off one end and squeeze the garlic from the peel into the ricotta and mix well. Transfer the asparagus to the bowl with the ricotta. Let the squash cool for another 5 minutes. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture. Mix squash, asparagus, and ricotta mixture, season to taste with salt and pepper, and spoon into a serving dish.

SPAGHETTI SQUASH "CACIO E PEPE" WITH ASPARAGUS RIBBONS



Spaghetti Squash

A twist on the classic Cacio e Pepe replacing the pasta for spaghetti squash and adding some asparagus ribbons.

Provided by @MakeItYours

Number Of Ingredients 7

1 medium to large spaghetti squash
1 lb asparagus, on the thicker size, not thin,shaved with a vegetable peeler into ribbons
2 tablespoons butter
2 tablespoons of olive oil, plus extra drizzle for sauteing asparagus
¾ cup of coarsely grated Pecorino Romano cheese
¼ cup of finely grated Pecorino Romano cheese
Coarsely crushed fresh peppercorns, to taste. Don't be shy!

Steps:

  • Preheat oven to 375, line baking sheet with parchment, cut spaghetti squash in half lengthwise and scoop out the seeds.
  • Drizzle inside of each half with olive oil and season with salt and pepper. Place cut side down on parchment and cook until a knife goes through easily, be careful not to overcook.
  • Let squash cool completely then shred with a fork to get long strands.
  • Place squash strands on a paper towel to get the dampness out for a few minutes.
  • Drizzle a saute pan with olive oil and place asparagus ribbons in tossing them until wilted and bright green. Remove so they can stop cooking.
  • In the same saute pan add the 2 tablespoons of butter and the 2 tablespoons of olive oil, toss in the spaghetti squash strands and the ¾ cup of coarsely grated Pecorino, tossing gently until heated through and cheese starts to melt, also add in some cracked pepper while tossing. If it seems to thick add a couple of tablespoons of water to thin it out.
  • Place on a platter, arrange asparagus ribbons all around and add the finely grated pecorino all over and more pepper.
  • Finish off with a quick drizzle of olive oil.

SEARED CARPACCIO WITH SPAGHETTI SQUASH, ASPARAGUS, AND PECORINO



SEARED CARPACCIO WITH SPAGHETTI SQUASH, ASPARAGUS, AND PECORINO image

Categories     Beef     Low Carb     Dinner

Yield 6 people

Number Of Ingredients 8

½ pound beef top round or tenderloin roast, trimmed and tied
salt and freshly ground black pepper to taste
2 tablespoons chopped mixed fresh herbs, such as rosemary, thyme, and sage
6 tablespoons olive oil
1 spaghetti squash, halved lengthwise
½ pound thin asparagus, tough section on base of stalks snapped off
8 tablespoons coarsely chopped walnuts
3 ounces Pecorino Romano cheese, shaved into thin slices

Steps:

  • Season the meat by rubbing it with salt, pepper, and the chopped herbs. In a heavy skillet over high heat, warm 1 tablespoon of the olive oil. When the oil is very hot, add the meat. Sear it on all sides for just under a minute per side. Remove the meat from the pan and let it cool. Wrap it tightly in foil or plastic wrap and put it in the freezer for about an hour, or until the beef is very firm but not frozen. In a large pot fitted with a perforated steamer, steam the squash for 25 minutes. Let it cool. When cool enough to handle, remove the inside of the squash using lengthwise movements with a fork. It will look like spaghetti. In a pot of salted water, blanch the asparagus until just tender, about 3 minutes, then slice the stalks diagonally into ½-inch lengths. In a large bowl, mix the squash with the asparagus, the walnuts, 3 tablespoons of the olive oil, and salt and pepper. Slice the firmed-up beef across the grain into very thin, broad sheets, using a thin-bladed slicing knife or mandolin. Cover 6 plates with a single layer of the thin slices of beef. Drizzle each plate with a teaspoon of olive oil. Divide the salad among the plates, making a small, compact mound in the center. Top the salad mounds with the shaved Pecorino Romano cheese.

SPAGHETTI WITH ASPARAGUS, SHIITAKE MUSHROOMS, LEMON, AND CHIVES RECIPE | EPICURIOUS.COM



Spaghetti with Asparagus, Shiitake Mushrooms, Lemon, and Chives Recipe | Epicurious.com image

Don't let the simplicity of this pasta dish fool you ? it's packed with irresistable springtime flavors.

Provided by @MakeItYours

Number Of Ingredients 11

12 ounces spaghetti
4 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots (about 4)
1 pound fresh shiitake mushrooms, stemmed, sliced
6 tablespoons fresh lemon juice
1 3/4 cups vegetable broth
1 tablespoon grated lemon peel
1 pound asparagus, tough ends trimmed, cut crosswise in thirds
1/4 cup chopped fresh chives
4 ounces shaved Asiago cheese*

Steps:

  • Cook spaghetti in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large wide bowl.
  • Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add shallots; sauté 1 minute. Add shiitake mushrooms; sprinkle with salt and pepper. Sauté shiitake mixture until soft, about 6 minutes. Add lemon juice; cook 1 minute. Add broth and lemon peel. Bring to boil, then reduce to medium and simmer until liquid is reduced by half, about 6 minutes. Add asparagus to mushroom mixture; simmer until asparagus turns bright green, about 2 minutes. Add chives and remaining 2 tablespoons butter and stir until butter melts. Season sauce to taste with salt and pepper.
  • Pour sauce over pasta; toss to coat. Top with shaved Asiago and serve.
  • *Available at some supermarkets, and at Italian markets and specialty food stores.

SPAGHETTI WITH SHAVED ASPARAGUS



Spaghetti with Shaved Asparagus image

A simple bowl of pasta is elevated with easy additions of shaved asparagus, Parmesan, and lemon zest and juice.

Provided by @MakeItYours

Number Of Ingredients 6

Coarse salt and ground pepper
12 ounces spaghetti
1 bunch (1 pound) asparagus, tough ends removed, shaved with a vegetable peeler
4 strips lemon zest, thinly sliced, plus 1 tablespoon fresh lemon juice
4 tablespoons butter
1 ounce Parmesan, shaved with a vegetable peeler

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water. Add asparagus and lemon zest to pot; immediately drain pasta mixture, and return to pot.
  • Add butter and lemon juice. Season with salt and pepper, and toss, adding enough pasta water to create a thin sauce. Top with Parmesan.

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