Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination.                            &mdash;Jean Fisher, Redlands, California

Pasta with Asparagus

garlic cloves,

red pepper flakes

hot pepper sauce

olive oil

butter

asparagus,

Salt

pepper

Parmesan cheese

I made this today with fresh asparagus from our garden! It was fantastic. The only thing I chanced was the amount of garlic. I minced 1 large, not 4. Will definitely be making this again!!

This is a hands down birthday pick dinner in our house.  For my crew it’s usually multiplied by 6.  I make it as suggested- to be honest it’s much too hot for me - but my family wouldn’t have it any other way.  So it’s a labor of love for me.  We call it ‘Spicy Pasta’.  I even have 2 matching nice Italian ceramic serving bowls just to serve this dish in.

We really enjoyed this recipe! We loved the heat from the spices and it made a wonderful side dish to go along with our pork chops tonight. The recipe made enough for the 2 of us, along with 2 more servings for lunch tomorrow. My husband complimented the dinner twice, so I can see that we will be having this again soon.

My wife and I were excited to try a new recipe, but unfortunately this was just bad. There was no flavor or heat. Really disappointed and ended up having to find something else for dinner last night.

I make this often.  We all love it, but can't have the hot sauce.  I elect to grate some lemon peel over the bowl, add a squeeze or two of lemon juice and stir until blended.  It is a very refreshing meal and my whole family asks for it quite often.

I love it when I have everything at home for a new dish and don't need to don mask and gloves to go to the grocery store! Because I had one to use, I added 1 chopped zucchini to the garlic when it was being sautéed and did not add the hot pepper sauce. We added the Parmesan cheese at the table along with previously toasted pine nuts and a few drops of fresh lemon juice. This was a very nice meal!

Made just as recipe states, except used different kind of pasta.  I even weighed the asparagus and pasta for the correct portions.  Lacked flavor.  The cheese clumped together.  Ended up sprinkling more cheese on top of serving on the plate.  If I ever make this again. I will not add the cheese to the dish, but sprinkle on top of the serving.

I, too, have made this recipe for many years, since I saw it in the magazine. I make this at least every 2-3 weeks. It's great with 1 or more of the following additions: portabello mushrooms (saute first, remove from pan, proceed with recipe and add in just before mixing with pasta), halved cherry or grape tomatoes, sliced black olives. Also, I don't add the cheese to the pasta until it is on the individual plates.

excellent.  I used gluten free pasta (green lentils) and it was fabulous!

This was delicious. Only thing different, I added 1/2 of a small onion finely fixed with the garlic and served the cheese on the side because some couldn't have it.  Will make again. Thanks for the recipe. Also don't know how anyone would think this bland with 5 garlic cloves and red pepper flakes.

I made this recipe today. It's pretty good. I only had one clove of garlic that was good, so I added some "fried garlic" that I bought at a Philipino store. It might be better if you have the whole 5 garlic cloves. A word to people who might not be able to tolerate hot spicy food. The red pepper flakes did make it a little hot.Mapanda

This dish was great. I was worried about the pepper flakes and hot sauce but the amount was fine - my kids even liked it! I added a bit more asparagus and a little more butter to the sauce (since I increased the asparagus. As some others mentioned, the cheese is great with it but not completely necessary. It tastes great without it!

I have made this many times and forwarded it to friends.  One of my Favorites!

I have  made this more times than I    cancount.  Every time it is a big hit.I have also passed on this recipe on many times. I am making it as I write.

I have never reviewed a recipe, but this was awesome the flavor was great and even the kids ate it because of the noodles. We will make this often

This pasta dish was fantastic.  Very easy and great tasting.

I made this for the first time a few years back when I came acrossed it in one of the Taste Of Home magazines.  Never had asparagus before this and it has become a favorite in the house since then.  By the way never use asparagus from a can (it is to mushy and does not taste no where near as good as the fresh stuff).

Love this pasta asparagus! I clipped the recipe out of my taste of home magazine in the early 1990's! This is how I was able to get my children to love asparagus.

I enjoyed this. It's much like cavatelli and broccoli. I used penne pasta.

One of my families favorite.  I use a little less oil and more cheese and adjust the peppers to taste!!!  YUMMY!!!!

I am known for this recipe! I serve the hot sauce on the side, but otherwise, I make it exactly according to the directions.   I have been making it for about fourteen years, and it is much requested by my friends.  It is a perfect meal to share with meat eaters and meat-free eaters.  We who eat meat don't miss it.  The dish is very hearty!

I didn't think this recipe would taste that great, but I was so wrong!  Simple recipe with a few ingredients that results in great taste!  What more could you ask for?

What a great spring dish!  The asparagus was perfect with the note of spice from the red pepper and hot sauce.  I added a little leftover chicken to make this feel a little more like a main dish, but honestly, it was hearty and probably didn't need that.

This was delicious.  The only change I made was the pasta, I had egg noodles so I used those.  They were great.

Easy and delicious! I prepare it as written and we love its simplicity...a great example of "less is more."

pasta with asparagus

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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