Pasta with Asparagus

Pasta with Asparagus

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"This is a great low-fat pasta dish. I serve it to company all the time. Serve with a fruit salad and French bread."

Ingredients 25 m {{adjustedServings}} servings 281 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Cook pasta according to package instructions.
  2. Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
  3. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
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Reviews 189

  1. 262 Ratings


This was a nice, light, easy dinner although I made some adjustments. I took someone else's cue and added garlic prior to adding veggies and I don't think I would have liked it at all without it. I added a little more chicken broth than called for and sauteed the pasta in the skillet with all the veggies before serving to help coat the pasta and give it a nice flavor. A good suggestion as well is to add the red pepper flakes at the end of the cooking process instead as a topping...the pepper gave it a nice little kick that it wouldn't have had otherwise. Overall a decent recipe that has limitless possibilities as far as toss ins go. We'll make it again.


This is the first time I have reviewed any recipe here but this was just excellent! I'm on a weightloss journey and I am trying to eat as low fat as possible. This recipe hits the mark. I have made it pretty much every week since trying it several months ago. I don't add the oil, I just cut up lots of mushrooms, asparagus, garlic, red pepper flakes, and throw it in the pan and cook it using as much fat free chicken broth as needed. I tried it with fat free beef broth and it's just as delicious. Once the veggies are to my liking I mix the whole pan in with the angel hair pasta. It is sooo delicious! Thank you for sharing this recipe. The nice thing is that this dish goes with any type of meat you desire, or no meat at all, if you are looking for a meatless meal.


This was very tasty. I made a few revisions: used vegetable broth to make a vegetarian dish; I sauteed the asparagus with 2 cloves of garlic and added the crushed red pepper while the asparagus was sauteeing; I used baby portobellos (criminis); and added red bell pepper slices when I added the mushroom, which added a nice flavor and also made for a prettier color to the dish. Using whole wheat linguini increased the health quotient of this dish. A great spring dish!