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Asparagus & Spinach Pasta with Checca Sauce

A simple pasta dish with sauteed asparagus and spinach that is then mixed with a no-cook checca sauce.
Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: noodles pasta
Cuisine: Italian
Servings: 4 serving

Ingredients

  • 8 oz Spaghetti Angel Hair Pasta Thin or (or any other pasta of choice)
  • 8 oz Spaghetti Angel hair pasta Thin or (I used whole wheat thin spaghetti)
  • 1 1 Asparagus " Bundle , chopped into pieces
  • 9 oz . Bags Spinach of
  • to taste Salt Pepper &
  • as needed Tofu Chickpeas Gardein / / Chick'n or other protein (optional)

For the Checca Sauce:

  • 5 ~ 6 Scallions , chopped
  • 2 cups Cherry tomatoes , halved
  • 3 cloves Garlic , crushed
  • 8 ~ 10 Basil - leaves
  • 3 tbsps Parmesan cheese , grated
  • 3 tbsp Extra virgin Olive oil
  • to taste Salt Pepper &

Instructions

  • Cook the pasta according to package instructions. Drain and reserve 1 cup of pasta cooking water.
  • Make the Checca sauce: Combine all the ingredients for the sauce in a food processor and pulse until the tomatoes are crushed. Make sure that the tomatoes are not completely pureed.
  • Heat 1tbsp olive oil in a saute pan, add asparagus and cook on medium-high heat until they are tender and lightly charred around the edges. Add the spinach and cook until wilted, about 2~3 minutes. Season with salt and pepper.
  • Add the checca sauce, mix well and turn off the heat.
  • Stir in the cooked pasta and mix to combine. Add reserved pasta water if the dish looks too dry.

Notes

  • Serve immediately topped with the choice of protein for a complete meal.
    Lets check out what my fellow marathoners have cooked today for BM# 54.