Parmesan Pasta with Asparagus

-

I have a friend from church that brings this dish to our Spring potlucks at church and she was kind enough to share the recipe with me. Thanks Mim! It is delicious! and although the recipe says to serve immediately* after you mix it together I think it's better to put it into the crockpot for an hour or so till the oil and the parmesan flavors have been absorbed into the pasta. My crockpot has a *Warm* setting and that is perfect for this.


Ingredients:
10 garlic cloves, minced
½ teaspoon dried red pepper flakes, or fresh red pepper
4-6 dashes hot pepper sauce
½ cup olive oil
2 Tablespoons butter
2 Lbs. fresh Asparagus, washed and trimmed
Salt, to taste
Fresh ground black pepper, to taste
½ - 1 cup grated parmesan cheese
1 lb. angel hair pasta, al dente

Trim asparagus and set aside. In a saute' pan, saute' garlic, red pepper flakes, and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt, and pepper.


 Saute' until asparagus is crisp - tender. Pour over hot pasta and add parmesan cheese; mix well.



 Serve immediately.*

Linking to:
Savory Sunday
Keep It Simple Sunday
Made It Monday
Sharing Sundays

Be Blessed!

Comments

  1. AnonymousMay 29, 2011 at 3:41 PM

    Super great recipe!! Thanks for sharing. I am happy to be your newest follower. Please stop by for book club if you're interested--connie, measuredbytheheart.com

    ReplyDelete
  2. Amanda- Eating in WinnipegMay 29, 2011 at 3:55 PM

    oh these look great! thanks for sharing them and linking up at Savory Sunday!

    ReplyDelete
  3. MichelleMay 29, 2011 at 4:08 PM

    Looks tasty! And with just the right amount of kick from the red pepper flakes and hot sauce.

    ReplyDelete
  4. cocoa and coconut May 30, 2011 at 3:56 AM

    I love pasta dishes and this is a great idea!

    ReplyDelete
  5. CindyMay 31, 2011 at 4:54 PM

    Wow, this looks so yummy. I love the idea of putting it in the crock-pot on warm. Thanks for sharing.

    ReplyDelete
  6. D+BJune 5, 2011 at 4:18 AM

    Love your blog!! I am definitely going to be your new follower :) I would love it if you followed me to @ for-the-luv-of.blogspot.com that would be great :) I am just starting out, but I am excited to share new recipes, crafts, and makeup.. And Giving away giveaways on mineral make-up!

    ReplyDelete
  7. CaroleNovember 17, 2012 at 7:08 PM

    Thanks for linking 2 nice ones in to Food on Friday. Cheers

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more