Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Ditalini with Asparagus and Tomato
Getting reviews...
- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
Small shaped pastas, such as ditalini and orzo, make a great weeknight side dish. This ditalini comes together in just minutes and manages to sneak a green vegetable into the tomato-based sauce!
Directions
- Cook 1 1/4 cups ditalini as the label directs, adding 1/2 bunch sliced asparagus in the last 2 minutes. Reserve 1/2 cup cooking water; drain. Cook 1 chopped shallot in olive oil in a skillet, 4 minutes; season with salt. Stir in 1 tablespoon chopped oregano, then 3 tablespoons tomato paste; cook 2 minutes. Stir in the pasta and asparagus, 3 tablespoons grated Pecorino and the reserved cooking water. Season with lemon juice and pepper; top with Pecorino.
Looking for Something Else?
Related Pages
- Gingery Asparagus and Mushrooms Recipe
- 10-Minute White Bean Soup with Toasted Cheese and...
- Spring Layered Salad with Asparagus and...
- Steamed Mussels with Fennel and Tomato Recipe
- Asparagus and Tomato Skewers with Honey...
- Italian Gyros with Yogurt and Tomato Recipe
- Fresh Basil Pasta with Eggplant and Tomato Recipe
- Grilled Asparagus and Bell Pepper Recipe
- Mahi Mahi With Asparagus and Almond Sauce Recipe