Asparagus Spinach Pasta with Checca Sauce

Looking for an easy vegetarian pasta sauce? Then try this checca sauce made with fresh tomatoes and basil. A simple no-cook pasta sauce that takes just a few minutes to put together. I love to serve it with pasta along with sautéed asparagus and spinach.

This is a quick and easy recipe that is great to make on a weeknight. A delicious meal for the whole family.

About the Recipe

My kids love pasta and I am always on the look out for new pasta recipes. This Indian lasagna and this chipotle cream pasta are some of their favorites.

Today's dish is a simple pasta dish made with no-cook pasta sauce. I had this dish called 'Spaghetti alla checca' at California Pizza kitchen few years ago. It was almost love at fist bite and I have been making it at home ever since.

It is a quick fix pasta dinner, perfect for busy weeknights. I choose veggies like asparagus and spinach that don't take too long to cook. So the most time taking process for this dish is boiling water and cooking the pasta.

Add your favorite vegetarian protein to make this a wholesome meal. Italian style baked tofu or simple sautéed tofu would be great options here. Beans like chickpeas or white beans or froze meatless meats are also perfect.

What is Checca Sauce?

Checca sauce is an Italian fresh tomato sauce made with uncooked cherry tomatoes, scallions, garlic and olive oil. It has a lot of flavor from all the fresh ingredients and since it is no-cook, it adds the same punch to the pasta. Also it takes just few minutes to make the sauce in the food processor.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make Checca Sauce:

• Cherry tomatoes - can be subbed with grape or other small tomatoes.
• Fresh basil
• Garlic cloves
• Scallions or green onions
• Parmesan cheese
• Olive oil - choose a good quality olive oil.
• Salt and pepper

Here are the ingredients you need to make spinach and asparagus pasta:

• Pasta - generally thin spaghetti or angel hair pasta are used with checca sauce. But feel free to use any shape you have on hand.
• Fresh or frozen asparagus
• Fresh or frozen spinach
• Salt, black pepper and crushed red pepper flakes.

In addition to the veggies, I add some kind of a veggie protein to make this is a wholesome dish. Some of my favorite protein options are beans, baked tofu, edamame, meatless meat. In the photos you see, I used frozen meatless chicken.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make spaghetti alla checca aka pasta checca:

Make Checca Sauce

In a food processor or a blender, combine cherry tomatoes, scallions, garlic, basil, cheese, olive oil, salt and pepper. Pulse or blend until the tomatoes are crushed and the sauce is still chunky. Make sure that the tomatoes are not completely pureed.

Make Asparagus Spinach Pasta

Cook the pasta according to package instructions. Drain and reserve 1 cup of pasta cooking water.

Heat olive oil in a large saute pan on medium-high heat. Add asparagus and cook until they are tender and lightly charred around the edges, about 4~5 minutes.

Stir in the spinach and cook until wilted, about 2~3 minutes. Season with salt, black pepper and crushed red pepper flakes, if using.

Add the checca sauce, mix well and turn off the heat. Stir in the cooked pasta and mix well to combine. Add reserved pasta water if the dish looks too dry. Top with vegetarian protein of choice and enjoy!!

Expert Tips

• Use any juicy and tasty small tomatoes. Cherry, grape or small vine tomatoes are all good options.
• Please use fresh basil for the best flavor.
• Since this is a fresh no cook pasta sauce, it is best to make it just before adding to the pasta. Basil might oxidize and discolor if left in the fridge.
• Though thin spaghetti and angel hair pasta are traditional for this recipe, feel free to use whatever small or medium size pasta you have on hand.
• Either fresh or frozen veggies will work great here.
• Other veggies like broccoli, green beans, swiss chard, kale etc. can also be used.
• Make sure to add your favorite protein to make this a wholesome meal. You can use beans, baked tofu, edamame, meatless meat etc.
• This pasta is best eaten right after it is made. But if you happen to have any leftovers, store n an airtight container for 1 day.

You might also like

Here are a few more quick dinner recipes that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Asparagus & Spinach Pasta with Checca Sauce

Checca sauce is a simple no-cook pasta sauce made with tomatoes and basil. I love to serve with asparagus spinach pasta. Video included!!

Author: Pavani

Print Pin Rate

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Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Course: noodles pasta

Cuisine: Italian

Servings: 4 servings

Ingredients

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For the Checca Sauce:

• 2 cups Cherry tomatoes, halved
• 5 ~ 6 Scallions, coarsely chopped
• 3 Garlic cloves, crushed
• 8 ~ 10 Fresh Basil leaves
• 3 tablespoons Grated Parmesan cheese
• 3 tablespoons Extra virgin Olive oil
• To taste Salt & Pepper

For Asparagus Spinach Pasta

• 8 oz. Thin Spaghetti or Angel Hair Pasta
• 1 tablespoon Olive Oil
• 1 bunch of Asparagus (about 20~24), cut into 1" pieces
• 4 cups Spinach, chopped
• To taste Salt & Pepper
• ¼ teaspoon Crushed red pepper flakes, optional
• 2 cups Diced Baked Tofu or Cooked Beans or Meatless meat

Instructions

Make the Checca sauce:

• In a food processor or a blender, combine cherry tomatoes, scallions, garlic, basil, cheese, olive oil, salt and pepper. Pulse or blend until the tomatoes are crushed and the sauce is still chunky. Make sure that the tomatoes are not completely pureed.

Make Asparagus Spinach Pasta:

• Cook the pasta according to package instructions. Drain and reserve 1 cup of pasta cooking water.
• Heat olive oil in a large saute pan on medium-high heat. Add asparagus and cook until they are tender and lightly charred around the edges, about 4~5 minutes. Stir in the spinach and cook until wilted, about 2~3 minutes. Season with salt, black pepper and crushed red pepper flakes, if using.

  Add the checca sauce, mix well and turn off the heat.
• Stir in the cooked pasta and mix well to combine. Add reserved pasta water if the dish looks too dry. Top with vegetarian protein of choice and enjoy!!

Video

Notes

• Use any juicy and tasty small tomatoes. Cherry, grape or small vine tomatoes are all good options.
• Please use fresh basil for the best flavor.
• Since this is a fresh no cook pasta sauce, it is best to make it just before adding to the pasta. Basil might oxidize and discolor if left in the fridge.
• Though thin spaghetti and angel hair pasta are traditional for this recipe, feel free to use whatever small or medium size pasta you have on hand.
• Either fresh or frozen veggies will work great here.
• Other veggies like broccoli, green beans, swiss chard, kale etc. can also be used.
• Make sure to add your favorite protein to make this a wholesome meal. You can use beans, baked tofu, edamame, meatless meat etc.
• This pasta is best eaten right after it is made. But if you happen to have any leftovers, store n an airtight container for 1 day.

Nutrition

Calories: 484kcal | Carbohydrates: 52g | Protein: 22g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Cholesterol: 3mg | Sodium: 103mg | Potassium: 526mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3481IU | Vitamin C: 30mg | Calcium: 266mg | Iron: 4mg

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