Garlic Butter Asparagus Pasta
A harmonious blend of garlic and asparagus in a buttery pasta dish, quick to prepare and bursting with flavor.
Ingredients
Pasta and Vegetables
- 1 pound orzo pasta
- 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
Flavoring
- 4 tablespoons butter melted
- 3-4 cloves garlic, minced
- 1 cup grated Parmesan cheese
- to taste Salt and pepper
- Red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
Cooking Orzo
- Bring a large pot of salted water to a boil. Cook the orzo pasta according to package instructions, usually about 8-10 minutes. Drain and set aside.
Preparing the Skillet
- In a large skillet, melt the butter over medium heat, ensuring it does not brown too much.
Sautéing Garlic
- Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn it.
Cooking Asparagus
- Add asparagus pieces to the skillet, cooking for about 3-4 minutes until they soften slightly yet remain crisp.
Combining Ingredients
- Add the cooked orzo to the skillet and gently toss to combine everything well.
Finishing the Dish
- Stir in the Parmesan cheese, allowing it to melt. Season with salt, pepper, and red pepper flakes, if desired.
- Toss everything together until well combined and heated through, about another minute or two.
Serving
- Remove from heat, garnish with fresh parsley, and serve immediately while hot.
Notes
For an enhanced experience, serve hot and consider pairing with a crisp salad or garlic bread. Leftovers can be stored in an airtight container in the fridge for up to 3 days.