Go Back
–+ servings
Top view of a white bowl with spaghetti and vegetables.

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
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: noodles pasta
Cuisine: Italian
Servings: 4 servings

Ingredients

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
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!