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Challenge: Savoring Spring

Asparagus Parm Pasta

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Here is my Asparagus Parmesan Pasta. I make this every Spring, it's a family favorite. It's a quick and easy week night meal that can be made in just one pot. This is a great one to make if you are in a hurry, especially if you have kids and their spring sporting events. You can make it in less than 30 minutes and then you only have one pot to clean. Simply add some protein, if you wish. My family likes it when I add some salami or pepperoni, it tastes like a pizza pasta.

Asparagus Parm Pasta

  • Yield: Serves 4-6
  • Prep Time: 10 min
  • Cooking Time: 10 min


  • 16 ounce package fusilli pasta
  • 2 cups cut-up fresh or frozen asparagus
  • 3 cups roma tomatoes, diced or cherry tomatoes (or 28 oz can San Marzano plum tomatoes with basil)
  • 3 garlic cloves, minced
  • ¼ cup onion, grated
  • ¼ cup fresh basil, torn plus extra for garnishing
  • 2 teaspoons fresh oregano (or 1 teaspoon dried oregano)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon sugar (depending on the sweetness of the tomatoes)
  • 2 tablespoons harissa, sriracha or red pepper flakes
  • 1 cup Parmigiano-Reggiano cheese, grated plus cheese rind
  • 1 tablespoon capers, drained
  • 4 cups water


  1. Add all ingredients, except the grated cheese and capers, to a large stock pot and heat on high. Add the cheese rind.
  2. Bring up to a boil, then reduce heat to medium heat and cook for 10-12 minutes, or until al dente. Remove cheese rind and discard.
  3. Add in grated cheese and stir to thoroughly combine. Garnish with capers and fresh basil.

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