Creamy Tuscan Pasta with Asparagus and White Beans
A bright vegetarian Tuscan-style pasta that blends creamy garlic sauce with crisp-tinished asparagus, white beans for protein, and citrusy oregano. This 30-minute dish balances freshness and comfort, perfect for a weeknight dinner.
- Prep Time: 12 min
- Cook Time: 14 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 4 oz pasta (penne or fusilli)
- ½ bunch asparagus (about 8 oz), trimmed and cut into 2-inch pieces
- ½ can (15 oz) white beans, drained and rinsed
- 1 cloves garlic, minced
- ½ cup diced tomatoes (optional)
- ½ cup heavy cream
- ½ 1/2 cup grated parmesan
- 1 tbsp olive oil
- ½ tsp lemon zest
- ½ tsp dried oregano
- ½ 1/4 tsp red pepper flakes (optional)
- ½ Salt and pepper to taste
- ½ Fresh basil for garnish
Instructions
- Cook pasta in salted boiling water until al dente, reserve 1/2 cup pasta water, drain.
- Sauté asparagus in olive oil 4–5 minutes until crisp-t tender; add garlic 30 seconds, then tomatoes if using.
- Stir in white beans, oregano, pepper flakes, and cream; simmer 2–3 minutes until slightly thickened.
- Add pasta, parmesan, lemon zest, and reserved water; toss until glossy and coated.
- Season with salt and pepper; garnish with basil and extra parmesan.
Chef’s Pro Tips
- Squeeze a little lemon juice at finish for brightness.
- Toast the parmesan slightly in the pan for a nuttier flavor.
Serving Suggestions
Serve with a side of garlic bread and a green salad for a complete plate.
Storage Instructions
Store refrigerated in an airtight container for up to 3 days. Reheat gently with a splash of milk or pasta water to loosen sauce.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 22 |
| carbs | 62 |
| fat | 20 |
| fiber | 7 |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!