• Alison Aberdeen

10 Minute Quick and Healthy Pasta

Happy Sunday! I got to sleep in this morning and feel more tired than when I get up at the crack of dawn. Does that happen to you guys? I guess my body is just in shock? LOL


I made this pasta on my Instagram stories real quick for y'all this past week off the top of my head, so this recipe is definitely tweakable. You can literally use whatever vegetables you like and can definitely substitute a different pasta, or even zoodles! If my family ate them I would:) (You can re-watch my pasta story under the Highlights on my Instagram page under GRUB.)



This is just a very quick, low calorie comfort dish that you can put in your back pocket for a night where you have no clue what to make and you have some pasta in the pantry and leftover veggies in the crisper! You could roast the tomatoes with the asparagus too - that would be yummy. Roasted tomatoes are soooo good. Literally any veggies would work - mushrooms, peppers, broccoli, etc. I try to have these go-to recipes that I can substitute something so I don't have to constantly go to the store for ingredients - ain't nobody got time for that! Enjoy:)




Roasted Asparagus and Tomato Papardelle


1 lb papardelle pasta (or any other kind of pasta your family loves)

1 bundle asparagus, rinsed and cut into thirds

1 tsp olive oil

1 pint cherry or grape tomatoes

1/2 red onion or shallot, diced

3 cloves garlic minced (or tbsp jarred minced garlic)

Salt and Pepper to taste

1 tbsp light butter

1/2 white wine or so (or chicken stock if you prefer)

Parmesan or Asiago


  • Preheat oven at 350 degrees.

  • Place a sheet of foil on a cookie sheet. Toss your asparagus on the sheet with salt, pepper and olive oil. Put in oven for 10 minutes.

  • Boil 4-6 cups water. Salt generously and boil pasta al dente (8-10 minutes). Reserve 1 cup pasta water.

  • While pasta is cooking, melt butter in a skillet over medium-high heat.

  • Saute the onions for 2-3 minutes, then add garlic - sauté another minute.

  • Once butter is dissolved, add your wine or chicken stock and let it reduce by half under a high simmer.

  • Add tomatoes and let wilt for a minute or two. Salt and pepper to taste.

  • Once asparagus is roasted, add them to pan.

  • Turn your heat off and add pasta with some tongs, giving it a good toss to coat it with the sauce.

  • Add splashes of pasta water as needed to give it more moisture and to thicken the sauce.

  • Finish with a healthy sprinkle (1/4 cup or so) of shredded parmesan or asiago.





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