Asparagus & Tomato Pasta
Ingredients:
- 2 cloves, peeled and sliced Garlic
- 1 small bunch Basil Leaves
- 2 x 400g tin Plum Tomatoes
- sprinkle Sea Salt
- sprinkle Ground Black Pepper
- 1 bunch Asparagus
- 500g Pasta
- 60g Parmesan Cheese
- 100g Mushrooms
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 pepper and a tiny pinch of salt, then simmer for 5 minutes.
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, thentake 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 some of the pasta water. Toss in the pasta sauce with a little of the water to loosen.
Serve with a sprinkle of Parmesan cheese and enjoy!
