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Italian pasta with asparagus for Mother's Day recipe

Italian pasta with asparagus for Mother's Day recipe

  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Fusilli

“La mamma è sempre la mamma”: ‘Mum is always Mum” so goes an Italian saying. But mothers have always been mothers just about everywhere in space and time! So, on this special day, how about treating “Mamma” to a fabulous Italian style dinner, to show appreciation and love?


Essex, England, UK

2 people made this

IngredientsServes: 3

  • 350g pasta of your choice (e.g. fusilli)
  • 1 to 2 teaspoons extra virgin olive oil
  • 1 onion, chopped
  • 150g fresh asparagus, tough ends removed
  • 8 sun dried tomatoes
  • salt and pepper, to taste

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Bring a saucepan of lightly salted water to the boil over a high heat. Add the pasta and cook according to the instruction on the packet, or until al dente.
  2. Meanwhile, warm a little olive oil in a frying pan over a medium heat and add the onions. Chop the tender asparagus spears and add to the frying pan with a pinch of salt; cook and stir for about 15 minutes.
  3. Drain the pasta; pour it in the pan and sauté for a couple of minutes with the onions and asparagus.
  4. Add the tomatoes at the very last second in order to warm them up in the pan but without softening them. Top your pasta plates with a dash of fresh ground pepper and a couple of dried tomatoes at the side.

See it on my blog

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An Italian Mother’s Day Menu

If you grew up in a wonderful household full of love, warmth, and good food it was probably a direct result of your mother (sorry to all of the well rounded fathers out there). In turn, your lovely mother deserves, at the very least, a home cooked An Italian Themed Mother’s Day Menu or meal. Our selection includes easy to prepare items that will give you plenty of time to spend with your family and friends. Cooking for your deserving mom isn’t as hard as you think it is and it beats dealing with the brunch crowds and overpriced restaurants.

  • Select frittatas, including potato and onions, fresh herbs, and mushroom with breadcrumb topping
  • Select crostoni, including roasted pepper and chickpea spread and/or pizza
  • A pitcher of Scordonis or a few wonderful bottles of wine

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Ravioli and Asparagus in Toasted Almond Broth

Almonds give this dish a silky creaminess, making for a refreshingly light change of pace from ravioli in a tomato-based pasta sauce. Whole-wheat ravioli, if you can find it, goes particularly well with the almonds, but any ravioli you like works well. To keep the dish vegan, use vegan ravioli, such as Kite Hill brand, and use a vegan Parmesan.

Storage Notes: The cooked ravioli, asparagus and broth can be refrigerated separately for up to 5 days drizzle the ravioli with olive oil to keep it from sticking together. Warm the broth on the stove top and gently reheat the ravioli and asparagus in it before adding garnish and serving.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

In a high-speed blender, combine 1 cup of the almonds and the broth or water, and blend until smooth. Add the lemon juice, salt and pepper. Taste, and season with more salt and pepper if needed. Transfer to a small saucepan, covered, over low heat to keep warm.

In a large pot of boiling salted water, cook the ravioli according to the package instructions. Add the asparagus to the ravioli in the final minute of cooking.

Drain the ravioli and asparagus and divide them among four bowls. Pour the broth over the pasta and top with the chives, scallions, the remaining almonds, a drizzle of olive oil and the Parmesan, if using. Serve hot, with lemon wedges on the side for squeezing at the table.

Recipe Source

Adapted from “Super Natural Simple” by Heidi Swanson (Ten Speed Press, 2021).


Honestly, the idea of eating Brussels Sprouts raw didn&rsquot excite me. But when I tried this salad, it completely changed my mind.

This salad is complete with thinly-shaved Brussels Sprouts and apples, sunflower seeds, dried cranberries, parmesan, and a sweet and tangy maple mustard dressing.

The color, flavor, and texture all get a 10 out of 10.


Recipe Summary

  • 1 (8 ounce) package spaghetti
  • 4 slices center-cut bacon, chopped into 1/2-inch slices
  • 1 ½ cups thin asparagus, cut into 1 1/2-inch lengths
  • 1 large clove garlic, minced
  • ½ cup finely grated Parmesan cheese, divided
  • 3 egg yolks, at room temperature
  • ½ cup plain fat-free Greek yogurt
  • salt and freshly ground black pepper
  • 2 tablespoons fat free half-and-half
  • ¼ cup freshly chopped parsley

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.

Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.

Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.

Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.

Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.


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Lemon asparagus soup with parmesan is the perfect spring soup -- smooth, light, fresh, and flavourful. It's customizable and can be served hot or cold. It's an easy recipe to treat mom to on Mother's Day.

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Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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25 Fresh Mother’s Day Recipes

Mother’s Day snuck up on me this year! I’ve rounded up my favorite spring-y recipes for the last-minute people like me. Let’s celebrate our loving mamas with home-cooked meals all weekend long.

If you’re looking for a way to connect virtually this weekend, I have an idea for you. Maybe you could schedule a virtual baking session together? My muffin recipes, for example, are simple enough to make while you’re chatting. They’re all stirred together by hand, so you won’t be interrupted by any loud mixers. I’d make the blueberry muffins! (If you’re out of regular flour, homemade oat flour is a viable alternative.)

Below, you’ll find fresh, vegetarian recipes organized by category—from savory and sweet brunch options, to salads and sides, main dishes and desserts. For even more options, you could peruse my spring brunch roundup. I hope you have a wonderful weekend.


What is orecchiette pasta?

In Italian, orecchiette means “small ears” it’s a small cup-shaped type of pasta. Here we’ve used it to make an easy lemon asparagus pasta. What we’ve learned from our travels to Italy: simple is best. A few flavors elegantly combined can taste better than something that has taken all day to prepare. This one combines bright green asparagus with lemon, feta cheese, and olive oil.

Anything goes with orecchiette pasta: combine it with roasted vegetables as we have here, use fresh veg and load it with herbs in the summer, or simply douse it in marinara. This orecchiette recipe takes just 7 ingredients and about 20 minutes to make. It’s so quick and simple it works for a weeknight meatless dinner, but it’s also elegant enough to serve at a dinner party.

You can serve orecchiette pasta as you would any short-cut pasta. Try it with our pumpkin sauce, easy marinara, creamy vegan marinara, vegan pesto, or with peas, feta and dill.


Related Video

Fresh asparagus was nice, but it turned into a cheesy blob.

Delicisous but I would be careful precooking the asparagus enough before putting it into the lasagna. I have made it twice and the asparagus got a bit woody in some places. I will look for the baby once next time or I will try broccoli.

An excellent dish, very versitile. I also went with prosciutto and smoked mozzarella. But try this!: Skip the step about drizzling tomato sauce and prepare a tomato cream sauce with: 1Tbl Tomato Paste 2 Tbl Heavy Cream Fresh Basil lemon juice 1oz Vodka Heat it up to liberate some alcohol then chill for an hour. drizzle over lasagne when served. Gives great color and the sweet/sour taste is a good counterpoint to the richness of the dish.

Have made this recipe many times. Yes it is time consuming but worth it on a cold day. Have made with and without bacon, Just added more asparagus.

Thought this was a delicious and quick recipe. I used smoked mozzarella instead of swiss cheese, and homemade tomato sauce with lots of fresh basil added to it. Used 6 no-boil lasagne sheets, which really cut down the prep time, but had to leave the lasagna in the oven longer (about 40 mins.) Sauteed the asparagus (which I cut before cooking) with a little salt, pepper and olive oil, instead of steaming. Would definitely use the smoked cheese again.

Not the most exciting thing in the world, but satisfying. A little disappointing after all fo that stirring and grating and steaming and chopping. Needs herbs or something. The next time I make it, I'm going to add a layer of spinach . maybe broccoli too.

I MADE THIS WHEN IT FIRST APPEARED IN BON APPETIT. I BELIEVE THE ORIGINAL CALLED FOR PROSCIUTTO INSTEAD OF CANADIAN BACON (OR I MAY HAVE SUBSTITUTED). IN ANY CASE IT WAS DELICIOUS!

I was surprised after reading the reviews that this was just an average recipe. We thought it was kind of bland and heavy and I didn't think the bacon was a good blend. I'm afraid it was a big dissapointment.

I would make this dish again and again, but would leave it in the Oven longer then 20 min.

My husband and I enjoyed this dish, but thought the smoky flavor of the Canadian bacon tended to overwhelm. Next time, I would use just half a cup.

This dish is wonderfully refreshing!! I gave some to a neighbor who gave a taste to another person and I'm now busy telling them to buy a computer and get on line to enjoy Epicurious! They loved the recipe and all wanted a copy.

Prepared this for Mother's Day famiily gathering. Everyone really liked it. It is easy to prepare but out-of-the-ordinary. Excellent.