Asparagus Pasta

Asparagus Pasta

I love fast and healthy pasta dishes! Especially when Adam works late and I’m on my own for dinner. I usually just end up taking whatever I have in the fridge and tossing it together with some pasta and cheese {of course}. It’s the perfect solo meal or light family meal during the week.

I’ve been getting so much yummy, fat asparagus in my CSA box lately! I’ve gotten in the habit of roasting it and serving it alongside whatever meat we’re having for dinner, but thought a nice, fresh asparagus pasta would be a great change of pace.

I used whole wheat fusilli pasta {the little corkscrews}, garlic, asparagus and feta cheese to make this springtime dish. It might seem simple but it jam packs a TON of flavor! If you’re making an Easter ham this year and looking for sides, this pasta would be a great pick.

I go in stages with how I feel about whole wheat pasta. In my mind, some things like macaroni & cheese and spaghetti with meat sauce should definitely be made with good old fashioned white flour pasta. You just don’t mess with perfection. However,  I really do love the chew the whole wheat pasta gives to this particular dish. It makes it taste healthy and wholesome.

I hope y’all give this little ol’ pasta a try soon. I’m not kidding when I say it packs a ton of flavor. When asparagus aren’t in season anymore I’m going to try this with green beans from our garden.


  • Oh, and did I mention it only takes 15 minutes to make? Do iiiiiiiiiiiiit.
  • Asparagus Pasta
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  • Ingredients:
  • 1 large bunch asparagus, sliced on a diagonal into 1″ pieces
  • 1 tbsp extra virgin olive oil
  • heaping 1/2 cup feta cheese crumbles
  • 4 cups dry whole wheat fusilli pasta
  • 1/3 cup cooking water (from pasta)
  • 2 cloves garlic, minced
  • pinch of red pepper flakes
  • sea salt
  • lots of freshly ground black pepper
  • handful of fresh basil, chopped
Read the whole recipe on Eat, Live, Run