Thursday, May 19, 2011

Pasta with asparagus and squash

This is a really nice "spring" pasta that doesn't take too long to be prepared and that gives some satisfaction also when served to guests.

Ingredients (for 4 people):

  • 400 gr green asparagus
  • 1 onion
  • 3 spoons of olive oil
  • 100 gr of bacon (in cubes or in small slices)
  • grated parmesan
  • About 400 gr of pasta
  • salt & pepper
  • A medium size squash
Dice the asparagus, leaving the tops untouched and put them aside, after having washed them and peeled the bottom from the hardest parts.
Dice also the squash into small cubes, after washing it and having removed the ends.
Finely chop the onion.

In a pan, warm the olive oil and slightly brown the onion.
Raise the temperature and cook the asparagus for few minutes.

Then, add the squash as well, sink the temperature a little after few minutes and season it with salt and pepper. I usually then cover it with a lid and lower the temperature so that the vegetables cook a bit faster (about 10-15 minutes)

In the meanwhile, in another pan, brown the bacon (without oil). I like to have it a bit crunchy, so I let it cook until I reach that consistency.

When the vegetables are ready (both asparagus and squash should be tender) add the bacon to them.
Mix well and see if you need to season it more.
It is now time to cook the pasta, when it is ready and drained add it to the vegetables and let it slightly fry  all together.
Serve it and add the grated parmesan on top!


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