Pasta with Brown Butter, Tomatoes and Asparagus

By HeatherS

Ingredients

• 1/4 cup butter
• 2 cloves garlic, minced
• 2 cups grape or cherry tomatoes
• 1 lb asparagus, trimmed and cut into 1-inch (2.5 cm) pieces
• 1/2 tsp each salt and pepper
• 4 cups dried gnocchi, farfalle or shell pasta
• 1/3 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Preparation

Step 1

In large skillet, melt butter over medium heat until foaming and nutty brown colour, about 2 minutes.
Add garlic; cook, stirring, until fragrant, about 30 seconds.
Add tomatoes, asparagus, salt and pepper; cover and cook until tomatoes begin to split and asparagus is tender, about 8 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta until al dente, about 8 minutes. Drain and return to pot. Add sauce; toss to coat. Stir in cheese and parsley.

TIP: Brown butter, or beurre noisette, is butter that is cooked until a golden hazelnut colour and nutty flavour.

Makes 4 servings. PER SERVING: about 435 ca1,15 g pro,16 g total fat (9 g sat. fat), 60 g carb, 6 g fibre, 38 mg chol, 698 mg sodium. % RDI: 13% calcium, 27% iron, 26% vit A, 30% vit C, 124% folate.