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Asparagus and Tomato Tagliatelle

Name: Asparagus and Tomato Tagliatelle
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 3-4 cloves, sliced Garlic; 1 small bunch Basil Leaves; 2 x tins Plum Tomatoes; sprinkle Sea Salt; sprinkle Ground Black Pepper; pinch of sweetener; 1 bunch Asparagus; 240g dried weight Pasta; 60g Parmesan Cheese

Vegetarian

Preparation Time	10mins
Cooking Time	20mins
Level	Easy
Serves	4
Bites	1

Ingredients

3-4 cloves, sliced Garlic

1 small bunch Basil Leaves

2 x tins Plum Tomatoes

sprinkle Sea Salt

sprinkle Ground Black Pepper

pinch of sweetener

1 bunch Asparagus

240g dried weight Pasta

60g Parmesan Cheese

Method

Serves 4
1 Bite per serving.

Heat a saucepan over a medium heat and add some low cal spray oil. Add the garlic and fry until it turns a light golden brown.

The add the chopped basil stalks and tinned tomatoes, and bring to the boil. Season with salt, pepper and sweetener then simmer for 20 minutes until nicely reduced.

Snap the woody ends off the asparagus stalks and throw them away. You can either chop the asparagus finely with a knife or use a food processor.

Add it to the tomato sauce, let it simmer for 1 minute or so, then take it off the heat. Taste, and add a little salt and pepper if needed.

Finish off the sauce by stirring in the basil leaves. Cook the tagliatelle according to the packet instructions, then drain, reserving 1 ladle of the pasta water. Stir in half the parmesan.

Serve with a sprinkle with the remainder of parmesan and enjoy!

Tried and tested 🙂