Pasta with Brown Butter Tomatoes and Asparagus

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: March 2007

Ingredients

  • 1/4 cup butter
  • 2 cloves garlic minced
  • 2 cups grape tomatoes
  • 2 cups cherry tomatoes
  • 1 lb asparagus spear trimmed and cut into 1 inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups dried gnocchi, farfalle or pasta shells
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 698 mg
  • Protein 15 g
  • Calories 435.0
  • Total fat 16 g
  • Cholesterol 38 mg
  • Saturated fat 9 g
  • Total carbohydrate 60 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 124.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 26.0
  • Vitamin C 30.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pasta with Brown Butter Tomatoes and Asparagus

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