If you’re looking for a delightful and quick spring recipe that’s perfect for the everyday family table, you’re in for a treat. Tagliatelle with artichokes and asparagus is a mouthwatering dish that celebrates the best of the season’s fresh vegetables. This dish is not only delicious but also easy to prepare, making it a perfect addition to your weekly menu. Let’s dive into the flavors of spring with this fantastic recipe.
Contents
- Origins and History of Tagliatelle Pasta
- How to make the Tagliatelle with Artichokes and Asparagus
- Cooking Instructions
- Serving Your Delicious Tagliatelle with artichokes and asparagus
- Watch How to Make Our Delicious Tagliatelle with artichokes and asparagus
- Tagliatelle with artichokes and asparagus Recipe
Origins and History of Tagliatelle Pasta
Tagliatelle, a traditional Italian pasta, is known for its long, flat ribbons, perfect for trapping sauces. In this recipe, we take these tagliatelle pastas and pair it with the tender goodness of artichokes and asparagus. The artichoke, a Mediterranean gem, brings a unique and slightly nutty flavor to the dish. Asparagus, another springtime favorite, adds a vibrant and earthy touch. When you combine these fresh ingredients with a simple cream cheese sauce, magic happens. The result is a creamy and flavorful pasta dish that everyone will love.
How to make the Tagliatelle with Artichokes and Asparagus
Ingredients You’ll Need for the Dish
- Tagliatelle (400 grams): Tagliatelle is a ribbon-like pasta, wider than fettuccine but thinner than pappardelle. Its broad surface area is perfect for holding the creamy sauce, giving each bite a satisfying pasta-to-sauce ratio.
- Artichokes (4 pieces): Artichokes are intriguing vegetables with a tender heart protected by layers of leaves. To prepare them for this recipe, you’ll peel away the tough outer leaves and fuzzy chokes with a teaspoon, revealing the delicate and flavorful center.
- Asparagus (1 bunch): Asparagus, a true springtime gem, adds a refreshing, earthy note to the dish. To prepare it, you’ll peel away any fibrous outer layers from the stems, ensuring that only the tender part is used. Cutting it into medium-sized pieces ensures even cooking.
- Mashed Garlic (1 little tooth): A small amount of mashed garlic infuses the dish with a subtle, savory kick, enhancing the overall flavor without overpowering it.
- Low-fat Cream Cheese (100 grams): Cream cheese serves as the secret ingredient that transforms this dish into a creamy masterpiece. Its rich, smooth texture adds depth and indulgence without a heavy calorie load.
- Olive Oil (3 – 4 tablespoons): Olive oil brings a touch of Mediterranean goodness to the recipe. It’s used to sauté the artichokes and asparagus, creating a flavorful base for the creamy sauce.
- Finely Chopped Parsley (1 tablespoon): Fresh parsley adds a burst of color and a light, herbaceous element to your finished dish. It’s the perfect finishing touch that brightens up the plate.
- Salt: A pinch of salt enhances the natural flavors of the ingredients and helps season the pasta water for optimal taste.
- Freshly Ground Pepper: Freshly ground pepper adds a gentle warmth to the dish, balancing the creaminess of the sauce with a subtle kick.
These high-quality ingredients come together harmoniously, creating a symphony of flavors that truly captures the essence of spring. Whether you’re a seasoned home cook or just starting out, this recipe is a fantastic way to embrace the season and elevate your culinary skills.
Cooking Instructions
Now, let’s embark on the culinary journey of crafting this springtime masterpiece, Tagliatelle with Artichokes and Asparagus, step by step:
- Preparing the Artichokes: Begin by peeling your artichokes to unveil their tender hearts. Remove the tough outer leaves and the fuzzy choke using a teaspoon. To prevent browning, submerge them in a bowl of water and lemon juice. This step ensures that your artichokes not only taste great but also look fresh and appealing in your final dish.
- Preparing the Asparagus: With a vegetable peeler, gently remove the fibrous outer layers from the asparagus stems. Trim off any tough ends. Then, cut the asparagus into medium-sized pieces. Afterward, wash them under running water and pat them dry with paper towels. These steps set the stage for asparagus that’s tender, flavorful, and free from any unwanted woody bits.
- Slicing the Artichokes: Take your prepared artichokes and slice them into thin pieces, around 2 centimeters thick. These artichoke slices will become a delightful addition to your tagliatelle dish, adding both texture and a unique, nutty flavor.
- Boiling the Tagliatelle: In a pot of salted boiling water, cook your tagliatelle until it reaches the perfect al dente texture. Cooking times may vary, so keep an eye on the pasta to ensure it’s not overcooked. Al dente pasta ensures a satisfying, slightly chewy bite in your finished dish.
- Sautéing the Artichokes and Asparagus: In a deep, non-stick frying pan (or wok), heat up the olive oil over medium-high heat. Add the sliced artichokes and asparagus pieces. Sauté them gently for approximately 3 minutes, stirring occasionally. This step infuses the vegetables with a light, golden crispness.
- Adding the Garlic and Seasoning: Once the artichokes and asparagus have softened slightly, introduce the mashed garlic to the pan. Add a pinch of salt and freshly ground pepper to taste. Gently stir everything, taking care not to burn the garlic. To create a flavorful base, incorporate 2 to 3 tablespoons of water from the pasta you’re boiling. Continue to cook over high heat for about 15 minutes or until the vegetables reach a tender, delightful consistency.
- Preparing the Creamy Sauce: In a small bowl, place the low-fat cream cheese. To achieve a smooth, creamy texture, thin it with a little hot water. Add more salt and pepper to your preferred taste. Once well-mixed, pour this luscious sauce into the pan with the sautéed vegetables, and give it a gentle stir.
- Combining Pasta and Sauce: Using a pair of pasta tongs, transfer the al dente tagliatelle into the pan with the artichokes and asparagus. If the sauce is too thick, add a bit of the hot pasta water to achieve your desired consistency. Mix thoroughly, ensuring every strand of pasta is coated in the creamy sauce.
- Serving Your Delicious Creation: Now, your Tagliatelle with Artichokes and Asparagus is ready to be savored. Portion it onto plates, and sprinkle each serving with finely chopped parsley, adding a pop of color and a burst of fresh flavor. Add a twist of freshly ground pepper to taste, and serve your masterpiece immediately while it’s still wonderfully warm.
Indulge in the creamy, springtime flavors of this delightful pasta dish. Your family and friends will surely appreciate the effort you’ve put into creating a meal that’s not only delicious but also a celebration of the season. Enjoy!
Serving Your Delicious Tagliatelle with artichokes and asparagus
Tagliatelle with artichokes and asparagus is the perfect recipe for celebrating the arrival of spring. It’s quick, easy, and a surefire way to please your family’s taste buds. The creamy goodness of the low-fat cream cheese complements the fresh and vibrant flavors of the artichokes and asparagus, making every bite a true delight. So, when the asparagus and artichokes are at their peak in spring, give this recipe a try and savor the taste of the season. Whether it’s a family dinner or a quick weeknight meal, this dish is a winner!
Watch How to Make Our Delicious Tagliatelle with artichokes and asparagus
Tagliatelle with artichokes and asparagus Recipe
Ingredients
- 400 grams Tagliatelle
- 4 piece artichokes
- 1 bunch asparagus
- 1 little tooth mashed garlic
- 100 grams low-fat cream cheese
- 3 - 4 tablespoon olive oil
- 1 tablespoon parsley finely chopped
- salt
- freshly ground pepper
Instructions
- Peel the artichokes by removing the outer leaves and fuzz with a teaspoon and submerge them in a bowl of water and lemon juice to prevent them from browning.
- Peel the stems off the asparagus with a peeler to remove the fibers and trim off the tough edges. Cut them into medium sized pieces and wash them under running water, then drain them very well with paper towels and set aside.
- Wash the artichokes and drain them with paper towels and then cut them into thin slices about 2 cm thick.
- Boil the tagliatelle in salted water until al dente.
- In a deep non-stick frying pan ( wok type ) once hot, add the olive oil and add the artichokes along with the asparagus and sauté for 3 minutes, stirring gently.
- Then add the garlic pulp, a little salt and pepper and stir gently taking care not to burn the garlic, then add 2 to 3 spoons of water from the water used to boil the pasta. Cook over high heat for 15 minutes or until the vegetables are tender.
- Place the cream cheese in a small bowl and thin it with a little hot water to make a creamy sauce, add salt and pepper and pour it into the vegetable sauce and stir.
- Using a pair of pasta tongs, pour the pasta into the vegetable sauce and add a little of the hot pasta water if the sauce is thick and mix very well.
- Immediately serve the tagliatelle with the artichokes and asparagus on plates and sprinkle with chopped parsley.
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