Angel Hair Pasta with Spring Vegetables and Tomato Sauce

Diane's Recipes

4 to 6

1 pound pencil-thin asparagus, trimmed and cut into 1 1/2-inch lengths

1 pound dried angel hair pasta

3 cups Favorite store-bought tomato sauce

1/2 canned chipotle en adobo, coarsely chopped

3 tablespoons finely chopped fresh basil

1 yellow pepper, peeled and cut into 1/4-inch-wide strips

1 1/2 cups fresh or frozen petite peas, defrosted

1 tablespoon finely chopped parsley

1/2 cup freshly grated Parmesan cheese

 

 1. Fill a saucepan with water and bring to a boil over high heat. Place the asparagus pieces in a kitchen strainer basket with a handle, lower into the boiling water, and cook for 2 to 3 minutes, or until crisp-tender. Immediately transfer the asparagus to a bowl of ice water.

 

2. Bring a large pot of salted water to a boil. Add the pasta and cook for 3 to 4 minutes, or until al dente.

 

3. Meanwhile, place the tomato sauce in a saucepan over medium heat. Add the chipotle and basil and bring to a simmer. Add the asparagus, peas, and yellow pepper and heat just until sauce is hot and the vegetables are warmed through.

 

4. Scoop out and reserve 1/4 cup of the sauce. Drain the pasta well and transfer to the tomato sauce. Use tongs and toss to coat the pasta with the sauce. Place the pasta in a serving bowl. Spoon the reserved sauce on top and sprinkle with the parsley and Parmesan cheese. Serve immediately.

Keywords: pasta, peas, asparagus, tomato sauce

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