Garlic Butter Asparagus Pasta

Garlic Butter Asparagus Pastan is a main course that serves 4. One serving contains 411 calories, 21g of protein, and 21g of fat. For $2.08 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 20 minutes. This recipe from Diethood has 281934 fans. Head to the store and pick up ground pepper, butter, parmesan cheese, and a few other things to make it today. With a spoonacular score of 84%, this dish is outstanding. Similar recipes include Roasted Asparagus Pasta With Garlic Butter, Garlic Tuna Pasta with Asparagus, and Lemon Garlic Asparagus Pasta.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 15 minutes

 

Ingredients:

1-pound fresh asparagus, tips only (cut the asparagus about 2 to 3-inches from the top)

4 tablespoons butter

1 tablespoon fresh parsley

3 garlic cloves, minced

salt and fresh ground pepper, to taste

1 cup dry orzo

1/4-cup shredded parmesan cheese

shredded parmesan cheese for garnish, optional

2 tablespoons skim milk

Equipment:

frying pan

Cooking instruction summary:

Prepare orzo according to the directions on the package.Add the asparagus tips to the orzo the last 2-minutes of cooking.Remove from heat and drain.Add butter to a skillet and melt over medium heat.Stir in garlic and cook for 4 to 5 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.Add orzo and asparagus to the skillet; stir in the cheese, milk, parsley, salt and pepper.Cook for 1 minute, or until heated through.Remove from heat.Garnish with parmesan cheese.Serve.

 

Step by step:


1. Prepare orzo according to the directions on the package.

2. Add the asparagus tips to the orzo the last 2-minutes of cooking.

3. Remove from heat and drain.

4. Add butter to a skillet and melt over medium heat.Stir in garlic and cook for 4 to 5 minutes, or until lightly browned, stirring very frequently. Do not burn the garlic.

5. Add orzo and asparagus to the skillet; stir in the cheese, milk, parsley, salt and pepper.Cook for 1 minute, or until heated through.

6. Remove from heat.

7. Garnish with parmesan cheese.

8. Serve.


Nutrition Information:

Quickview
410k Calories
20g Protein
21g Total Fat
34g Carbs
13% Health Score
Limit These
Calories
410k
21%

Fat
21g
33%

  Saturated Fat
13g
83%

Carbohydrates
34g
12%

  Sugar
3g
4%

Cholesterol
54mg
18%

Sodium
689mg
30%

Get Enough Of These
Protein
20g
42%

Vitamin K
65µg
62%

Selenium
35µg
50%

Calcium
482mg
48%

Phosphorus
396mg
40%

Vitamin A
1590IU
32%

Manganese
0.58mg
29%

Vitamin B2
0.32mg
19%

Iron
3mg
18%

Folate
70µg
18%

Copper
0.34mg
17%

Zinc
2mg
15%

Fiber
3g
15%

Vitamin B1
0.22mg
15%

Magnesium
54mg
14%

Vitamin E
1mg
12%

Vitamin B6
0.22mg
11%

Potassium
376mg
11%

Vitamin C
8mg
10%

Vitamin B3
1mg
9%

Vitamin B12
0.5µg
8%

Vitamin B5
0.7mg
7%

Vitamin D
0.48µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Flax, Quinoa, and Almond Meal Bread
Strawberry Peach Banana Smoothie
Sweet Potato Soup with Walnut Pesto
Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta
Biscoff Candy Corn Rice Krispies Treats
Chicken and Potato Korma
Chocolate Banana Peanut Butter Smoothie and Las Vegas
Roasted Cherry Tomato and Sweet Onion Dip- The Hot Mess
Chocolate Crinkle Cookies
Spanish Style Yellow Rice (Slow Cooked)
Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

Popular Recipes
Strawberry, Brie Cheese, Honey & Basil Crostini

Cookin Canuck

Gluten-Free Green Bean Casserole

Serious Eats

Trisha's Wedge Salad with Thousand Island Dressing

Foodnetwork

Nacho Roll-Ups

Foodnetwork

Big Batch Smoothie Bowl

spoonacular