Sometimes, when I am having a had time coming up with new recipes to make (it’s not that often to be honest because I am lucky enough to be married to a genius) I look to restaurant menus for inspiration.
This particular recipe was inspired by the Pasta Da Vinci at The Cheesecake Factory. Now, I have never had the pasta da vinci at the cheesecake factory. In fact, I can count on one hand the number of times I have been to the restaurant chain, but I looked at the description and ran with it.
I had two bunches of asparagus burning a hole in my pocket and I needed a way to use them! (That’s not really an expression, but I went for it anyway)
Ever since that sign went up in front of the farm that their homegrown asparagus was in, I have been buying it like it was my job. Could that be my job? Best job ever.
So I am trying to rein in my asparagus enthusiasm (Asparagus! Everything!) by keeping the recipes to a one a week thing. But I am pretty stinking excited.
In other news, I had been stalking the farm for fresh strawberries, and I hit the strawberry jackpot on Sunday (hence this pic). I assume I have a reputation at the farm for being overly enthusiastic about produce. I am ok with it.
So, back to this pasta, I can’t guarantee it’s likeness to the inspirational pasta, but I can guarantee happy taste buds! I boiled the pasta in enough broth to cook it with a bit left over to make the sauce, and it worked out super well. So no draining necessary on this pasta (yay less dishes!)
Health highlights of Asparagus: Some believe asparagus to be a detoxifying vegetable. It is also a diuretic, a very good source of iron, high in folate (which supports cell function and heart health), an excellent source of vitamin A which is good for your vision), is really good for your skin (protects it from sun damage, and helps promote healthy cell replication), and is good for digestive health!
- 2 bunches Asparagus (cut off the woody stem and slice)
- 4 cloves Garlic (peeled but left whole)
- 4 oz Shiitake Mushrooms (sliced)
- 2 tablespoons EV Olive Oil
- 1 lb Pasta
- 4 cups Vegetable Broth
- ½ cup Diced Tomatoes (I used canned, but fresh would be lovely too)
- 2 tablespoons Balsamic Vinegar
- Salt and Pepper (to taste)
- Preheat the oven to 425 degrees
- In a medium bowl toss the asparagus, garlic and mushrooms with the EV olive oil
- Spread evenly on a baking sheet
- Bake for 20-25 minutes, or until the asparagus gets brown
- While the veggies are baking, add the pasta and vegetable broth to a large pot
- Bring to a boil, and cook until the pasta is al dente (check the package for cook time) You will need to stir a few times, because this is just enough broth to cook the pasta without having to drain it
- Chop up the roasted garlic cloves
- When the pasta is cooked, add to the pot with the pasta: the roasted veggies, diced tomatoes, garlic, balsamic, and salt and pepper to your liking