• 8servings
  • 17minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsChromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) thin spagetti

  2. 1 whole(s) red bell pepper cut into strips

  3. 1 bunch(es) fresh asparagus cut into 1 inch pieces

  4. 2 medium garlic cloves crushed

  5. 1/4 cup(s) parmesan cheese grated

  6. 1 tablespoon(s) extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. get the pasta boiling in salted water and cook until al dente according to package directions while pasta boils, chop asparagus and slice peppers drain the pasta well and set aside in the same pot, add olive oil and garlic along with the asparagus and peppers. season with salt and pepper saute for about 30 seconds until asparagus are bright green and peppers are beginning to soften return pasta to the pot with the cooked vegetables and toss top with parmesan cheese and serve


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