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+ servings

Simple Asparagus Rigatoni

Course Main Course
Keyword Asparagus, pasta, rigatoni, tomato
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 453kcal
Author Planted and Picked

Ingredients

  • 350 g Rigatoni Pasta (or any shape)
  • 2 tbsp olive oil 30 ml
  • 1 large red onion, sliced 150g
  • 3 large garlic cloves, chopped 15g
  • 1 tsp sea salt 5 ml
  • 1 tbsp italian seasoning 15 ml
  • ½ lb chopped asparagus 225 g
  • 1 pint grape or cherry tomatoes 290 g
  • ½ cup vegetable broth 120 ml
  • ¼ cup balsamic vinegar 60 ml
  • ½ cup chopped basil (optional) 120 ml
  • vegan parmesan (optional) Homemade is best

Instructions

  • Place a large pot of water with 2 tbsp sea salt on stove to bring to a boil to cook pasta.
  • While the water is heating up, prep the vegetables.
  • Peel a large red onion and slice in half. Slice each half into strips.
  • Peel and chop garlic.
  • Chop the ends off the asparagus and cut each spear into bite sized pieces (about the same length as the Rigatoni).
  • Chop grape tomatoes in half.
  • Cook the pasta according to the package directions (about 10 minutes for Rigatoni). Drain but don't rinse.
  • While the pasta is cooking, heat a large skillet on medium heat with the olive oil. Add the onions, garlic, sea salt, italian seasoning and crushed red chilis. Sauté, stirring often, for about 5 minutes.
  • Add the veg broth and about 1/4 cup of the pasta water (or extra veg broth) to the pan. Add the asparagus and tomatoes. Stir and cover. Cook for about 5 minutes. The asparagus should be cooked but still have some crunch.
  • Add the drained pasta and balsamic vinegar to the vegetables and stir to combine.
  • You can top this pasta with fresh herbs such as parsley or basil and also some vegan parmesan if you have some handy.

Nutrition

Calories: 453kcal | Carbohydrates: 79g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Sodium: 717mg | Potassium: 682mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1657IU | Vitamin C: 23mg | Calcium: 84mg | Iron: 3mg