When it's really hot out, I steer towards lighter recipes that aren't going to make me feel weighed down. There's nothing worse than a heavy meal sitting in your belly when it's scorching out. I'm a huge fan of fettuccine, but I always HAVE to make my own sauce. Homemade is definitely best where pasta sauce is concerned. My sauce is not something that I like to have often during the summer months because my recipe is a cream based one, and while delicious, it does sit heavy in the stomach. For dinner last week I did want pasta, but instead of making my creamy sauce, I opted to try out this Fettuccine with Asparagus and Basil recipe from Golden Blossom Honey instead.
The sauce in this recipe is super light, made from chicken broth, honey, and the juice of the chopped tomatoes, making it a perfect pasta dish for warm weather months. If you have a lot of garden tomatoes this year, this dish is a great way to put them to good use.
Ingredients
2 tablespoons olive oil4 garlic cloves, minced
1 pound asparagus, trimmed and cut into 1/2-inch lengths
6 plum tomatoes, chopped
1 cup canned chicken broth
1/4 cup fresh basil, coarsely chopped
2 tablespoons GOLDEN BLOSSOM HONEY
1 pound fettuccine
3/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
CLICK HERE FOR FULL RECIPE
If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!
Do you prefer tomato or cream based pasta sauces?
I avoid cooking pasta when it is extremely hot, because a pot of boiling water which simmers on your stove for twenty minutes makes kitchen a living hell LOL So I prefer risotto or millet or quinoa or anything cooked in a covered dish. That being said, your recipe looks delish! Lovely setting and lovely spoons! I've seen black cutlery last week, that is, it seems, the latest craze in kitchen stuff :)
ReplyDeleteI try not to boil too many things when it's hot out, but I did roast some pineapple yesterday because it was fairly cool outside for a change. A good time to use the oven before the heat kicks back in later this week.
DeleteI do have one set of black cutlery. Jason bought it for me just for blog pictures. We don't really use it though, just mainly for photography when I have the itch to toss some dark elements into the mix.
Have I seen it? I must have but probably forgot :)
DeleteI'm sure you have, I just can't remember what posts I've used them on. Probably soup ones, but I'm too lazy to go back and look. I'll use them again this fall when I'm in a moodier vibe.
DeleteI only eat tomato based sauces, but will also occasionally use pesto for pasta.
ReplyDeleteI haven't had pesto in a long time. I may have to buy some soon. I like to make my own, but my basil plants didn't thrive as much as I would have liked them to this summer :(
DeleteIf you're gluten free you could make this with spaghetti squash. Yum Yum!
ReplyDeleteThat's a great alternative, Alissa!
Delete100% tomato based!! Whenever I see milk or cream being used, I have to look away. I have no idea why, but it's borderline offensive to me. LOL This looks very yummy. :) Asparagus is such an underrated vegetable. I've been adding it to our shrimp scampi pasta for color.
ReplyDeleteI do love cream based, but I prefer tomato for sure. I agree, asparagus is so underrated. It goes so well in so many dishes, but especially in pasta. I'll roast it and eat it just for lunch sometimes as is.
DeleteThat looks delicious, Theresa. I always enjoy pasta, and I often make my own sauces or add ingredients to basic bottled sauces.
ReplyDeleteThank you, Louise! I like to add simple things like extra veggies to my bottled sauces too when I have to use them. Have a great day!
Deletelove asparagus and basil, healthy vegetable.....
ReplyDeletethank you for sharing recipe
# I am following you
Thank you! I'm following you too :)
Deletelooking great indeed Theresaa.. I love the tomato based but I don't mind the creamy one as well
ReplyDeleteThank you, Indah!
DeleteTomato sauce is my favorite for pasta, but I like cream-based once in awhile, and pesto every now and again too. I prefer my creamy sauce in a restaurant though, I never make it as good.
ReplyDeleteI'll have to share my recipe for creamy alfredo sometime and you'll have to try it. It's one of those that I didn't think I could get as good at a restaurant would serve, but I think mine is better than theirs now LOL.
DeleteThat would be an awesome share! I'm not a very good cook. Never was, but I'm still trying. :)
DeleteWell a heavy meal isn't so bad if you sit in front of an air conditioner.
ReplyDeleteGood point!
DeleteThat looks really good.
ReplyDeleteThanks, Mary!
DeleteTomato sauce and asparagus are also my favorite. Luckily i got the recipe from you, so i can cook asparagus with different variants of flavor.
ReplyDeleteThanks for that, Theresa.
I hope you enjoy :)
DeleteWhat a great recipe! Thank you for sharing
ReplyDeletehttp://www.recklessdiary.ru
Thank you!
DeleteExcellent Use Of The Basil Leaf In The Photo - Gorgeous Photos In General - Enjoy The Rest Of The Week - Stay Strong
ReplyDeleteCheers
Thank you and you enjoy your week too!
DeleteI've been selling a ton of asparagus lately!
ReplyDelete