MenuA light and fresh pasta dish featuring seasonal vegetables and herbs, perfect for spring, enhanced with a light white wine sauce.
A fresh pasta dish with seasonal vegetables and herbs
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Per serving
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the asparagus and cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add the cooked spaghetti to the skillet along with the reserved pasta water. Toss to combine.
Stir in the fresh basil, salt, and black pepper. Top with grated Parmesan cheese before serving.
A delicate sauce to enhance the pasta dish
In a small saucepan over medium heat, combine the dry white wine and lemon juice. Bring to a simmer and reduce by half, about 5 minutes.
Remove from heat and whisk in the butter until melted and smooth.
Prepare the white wine sauce according to the sauce section instructions.
Combine the pasta with the vegetables in the skillet, and then drizzle the light white wine sauce over the top before serving.