Bow Ties and Asparagus

by Everchanging Gardener

in Pasta

“We often have this light pasta for lunch. Think of it as a healthier version of mac and cheese. The recipe was inspired by my Grandmother who cooked me bow ties in chicken broth when I was a child.”

INGREDIENTS
  • 350 grams bow Ties or ditali
  • 12-14 spears asparagus, cleaned
  • 3 cups chicken broth
  • water
  • 1 cup grated parmesan cheese
DIRECTIONS
  1. Chop asparagus into 1 inch pieces, setting aside tips.
  2. Add chicken broth to pot. Bring to boil, add pasta. Add enough water to cover about 1/2 inch.
  3. Cook on low boil until pasta al dente. Add more water if you need to to keep pasta just covered.
  4. 5 minutes before pasta is cooked, add asparagus pieces except tips. Add tips with 3 minutes to go.
  5. Drain pasta of all but a bit of liquid (it will soak in).
  6. Toss with parmesan. Serve with extra parmesan as garnish.

Yield: 4-6 servings

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