SPAGHETTI IN A GARLICROSEMARY SAUCE IS SIMPLY DELECTABLE
Lightly clothed in a garlic-rosemary butter sauce, this delectable pasta dish showcases fresh asparagus. The beautiful spears are roasted to lightly caramelize the tips and give the stalks a just-right crunch. Roasting times will vary according to asparagus width. Turn on the oven light and keep an eye the stalks after 6 or 7 minutes of roasting.
Not an asparagus fan? Other roasted vegetables can be substituted. Try roasted cauliflower florets or grilled and sliced artichoke, or roasted cremini mushrooms or stir-fried sugar snap peas. And if your pantry is stocked with a different small pasta variety such as farfalle or rotelli, you can easily substitute that for the spaghetti.
Rosemary Spaghetti with Roasted Asparagus Serves 8 as an appetizer INGREDIENTS
1 pound asparagus, trimmed 2 tablespoon extra-virgin olive oil ½ teaspoon coarse salt
4 tablespoons unsalted butter, plus 1 tablespoon; divided use; see cook’s notes
1 large yellow onion, coarsely chopped 5 medium cloves garlic, sliced
1½ cups chicken broth or vegetable broth
1½ tablespoons chopped fresh rosemary leaves
1 pound spaghetti, thick spaghetti preferred
¼ cup freshly grated Parmesan cheese, plus more for topping
Salt and freshly ground black pepper to taste
8 fresh rosemary sprigs to garnish DIRECTIONS
Adjust oven rack to upper third of oven
and preheat to 400 degrees. Spread asparagus on rimmed baking sheet in a single layer; brush with olive oil and sprinkle with salt. Roast until fork tender, about 7 to 12 minutes, shaking pan halfway through cooking to redistribute stalks (roasting time varies depending on thickness of asparagus). Cut stalks into 1½-inch pieces. Set aside.
In large, deep skillet melt butter on medium-low heat. Add onion and cook until nicely browned, about 15minutes. Add garlic and cook 1minute. Add 1½ cups broth and chopped rosemary; increase heat to high and reduce by half. Meanwhile bring large pot of salted water to boil on high heat. Add spaghetti and cook until al dente (tender but a little firm to the bite); drain, reserving 2 tablespoons pasta water. Add pasta and reserved cooking water to butter mixture. Add cheese, 1 tablespoon butter and asparagus. Gently toss. Season with salt and plenty of freshly ground pepper. Garnish each serving with rosemary sprig.