Asparagus spaghettini

Asparagus spaghettini

Total: 15 Min. | Active: 15 Min.
vegetarian, lactose-free
Nutritional value / people: 534 kcal
, Fat: 25 g
, Carbohydrate: 54 g
, Protein: 21 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


150 g pasta (e.g. spaghettini)
salted water, boiling


3 tbsp olive oil
1 red chilli pepper, deseeded, thinly sliced
250 g green asparagus, tips halved lengthwise, the rest shaved into thin strips using a peeler
¼ tsp salt
a little pepper
40 g grated Parmesan
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How it's done


Cook the pasta in salted water until al dente, drain the pasta, reserve approx. 100 ml of the cooking water and set aside.


Heat the oil in a large frying pan, add the chilli pepper, sauté briefly. Add the asparagus, fry for approx. 3 mins., season. Pour in the reserved cooking water, reduce briefly. Add the pasta, mix. Plate up the asparagus spaghettini, sprinkle with parmesan.

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