Pasta with Brown Butter Tomatoes and Asparagus
Brown butter, or beurre noisette, is butter that is cooked until a golden hazelnut colour and nutty flavour. This simple yet elegant technique is a terrific way to spruce up everyday pasta. Choose a cup-shaped pasta to catch the vegetables.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 435 |
| pro | 15 g |
| total fat | 16 g |
| sat. fat | 9 g |
| carb | 60 g |
| fibre | 6 g |
| chol | 38 mg |
| sodium | 698 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 27% |
| vit A | 26% |
| vit C | 30% |
| folate | 124% |
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2 cloves garlic, minced
2 cups (500 mL) grape or cherry tomatoes
1 lb (500 g) asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
1/2 tsp (2 mL) each salt and pepper
4 cups (1 L) dried gnocchi, farfalle or shell pasta
1/3 cup (125 mL) grated Parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In large skillet, melt butter over medium heat until foaming and nutty brown colour, about 2 minutes. Add garlic; fry, stirring, until fragrant, about 30 seconds.
Add tomatoes, asparagus, salt and pepper; cover and cook until tomatoes begin to split and asparagus is tender, about 8 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and return to pot. Add sauce; toss to coat. Stir in cheese and parsley.
Additional Information
-
Variation
Gluten-Free Pasta with Brown Butter Tomatoes and Asparagus: Use short, shaped rice pasta, such as brown rice fusilli or brown rice shells.
Source
Canadian Living Magazine: March 2007
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