Elegant Rigatoni with Fresh Asparagus
Delight in this sophisticated pasta dish featuring al dente rigatoni and crisp, tender-crisp asparagus, harmoniously tossed in a flavorful medley of marinara sauce, sour cream, and aromatic herbs. Finished with a generous sprinkle of grated Parmesan cheese, this dish is sure to elevate your dining experience.
Ingredients
Ingredients | |
|---|---|
| 2 | cups rigatoni pasta (large pasta) |
| 1⁄2 | lb fresh, thin asparagus spear |
| 1⁄2 | cup marinara sauce |
| 2 | tablespoons sour cream |
| 1 | tablespoon red wine vinegar |
| 1 | green onion |
| 3 | tablespoons chopped fresh basil |
| 1⁄4 | teaspoon salt |
| 1⁄4 | teaspoon pepper |
| 2 | tablespoons grated Parmesan cheese |
Instructions
Preparation and Cooking | |
|---|---|
| 1. | Prepare the asparagus by cutting it into 1-inch pieces and finely chop the green onion. |
| 2. | In a large pot, bring water to a vigorous boil over high heat. Cook the rigatoni for 6 minutes, then add the asparagus and continue to cook for an additional 3-4 minutes, until the pasta is just tender and the asparagus is slightly crunchy. |
| 3. | Drain the pasta and asparagus, rinse with cold water, and ensure thorough draining. |
| 4. | Return the pasta and asparagus to the pot. Add marinara sauce, sour cream, red wine vinegar, green onion, fresh basil, salt, and pepper. Toss the ingredients together until well combined. Heat for 2-3 minutes until heated through. |
| 5. | Serve the dish topped with a generous portion of grated Parmesan cheese. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 276.9 kcal |
| Protein | 11.7 g |
| Fat | 7.5 g |
| Carbohydrates | 42 g |
| Fiber | 5.5 g |
| Sugar | 8.5 g |
Published on Aug 09, 2024 by Luminița