Main Courses/ Pasta/ Quick & Easy/ Vegetarian/Vegan

Laurie’s Asparagus & Noodles

I love this dish. It reminds me of fettuccini Alfredo (but with none of the cream) and one of my favorite simple pastas, Cacio e Pepe.

Adapted from

Located in the freezer section of the grocery store.

Laurie's Asparagus & Noodles

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Main Course, Dinner
Serves: 2 generous


  • 1 cup toasted pine nuts (optional)
  • 1 clove garlic
  • 1 lb. fresh asparagus (I prefer the pencil thin ones)
  • 1 tablespoon olive oil
  • 1/2 cup red pepper, sliced thin
  • 1/2 cup chopped onion
  • 3 tablespoons butter (I use 2)
  • 2-6 oz. grated parmesan cheese (I use 2oz)
  • 11 oz.pkg Grandma’s Frozen Wide Egg Noodles
  • Salt and pepper, to taste



Begin by preparing noodles according to package directions. Sometimes I use chicken broth as the cooking liquid.


While noodles are cooking, break woody ends from asparagus and discard. Cut in 1″ diagonal slices, leaving tips whole.


Melt 2 tablespoons butter in a large skillet over medium heat and add olive oil.


Saute’ asparagus, onion, garlic, and red peper until asparagus is tendar crisp. Season with salt and pepper. Lower heat. Add a bit of water and cover the pan if the asparagus is not getting as soft as you'd like - check frequently.


Drain noodles (reserving 1/2 cup of the cooking water) and add to skillet along with 1 tablespoon of butter (if using - I don't think it needs it) and the parmesan cheese.


Toss gently until heated through. Add some of the pasta water if a creamier consistency is desired.

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