Ingredients
- 1/2 pound mostaccioli or elbow macaroni, cooked and drained
- 5 garlic cloves, minced
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried red pepper flakes
- 2 to 3 dashes hot pepper sauce
- 1/4 cup olive oil
- 1 tablespoon butter or margarine
- 1 pound fresh asparagus, cut into 1-inch pieces
- Salt to taste
- 1/4 teaspoon black pepper
Directions
Boil water for the pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil and butter for 2 to 3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8 minutes. Add Parmesan cheese, mix well. Pour over hot pasta and toss to coat. Serve immediately.
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By Angy S
on September 06, 2012
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What a great easy dish!! I too added some pasta water at the very end of cooking and no hot sauce. This was delish and the hubby says it is a keeper!! We will experiment with this one in the future.
By somethingoldsom...
Jersey Shore
on February 09, 2011
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This was so easy and tasty. Looking forward to having it again and again----and maybe adding some shrimp or chicken too!
By donnaeats
Texas
on December 08, 2010
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less oil and less parmesan, no hot sauce, add mushrooms, squeeze of lemon, add a little pasta water. this would be good with sundried tomatoes or any other vege combo. loved it with fusilli. very versatile recipe
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