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My daughter loves Ragu cheese sauces. Yes I realize alfredo is easy to make and I realize that this stuff is in a jar but this is her Birthday week and “What baby wants, baby gets.”. (<—* Movie quote do you know which movie? Gimme a comment if you do!) Sometimes you just have to give in. Being the first day of school and the fact that I was drop dead tired, why not give in? I do love that this pasta sauce is low carb because on a day like today when my stress level if through the roof, low carb is good. I also like that Ragu’s sauces are not bland. This one is Alfredo parmesan garlic. I love sun dried tomatoes and asparagus together. It was a really nice addition to this pasta. Well, needless to say, my daughter loved it but I think she would eat cardboard covered in this Ragu sauce.  For me, I loved the freshness that the tomatoes, asparagus and garlic brought to the sauce.  It made it more of my own by kicking it up just a notch with some fresh flavors. This is an easy weeknight meal for sure.

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You will need: Serves 4

  • 1 box of any bow tie pasta 14.5oz
  • 1 bunch of fresh asparagus
  • 1 12oz bag of sun dried tomatoes (if really dry reconstitute with water first for 15min)
  • 1 jar of Ragu parmesan garlic alfredo
  • 1 garlic clove smashed and salted
  • 1/2 cup of parmesan cheese
  • Salt and dash of olive oil for water

Get your large pot on the stove, add 1tbs salt and about a tsp of olive oil and let the water come to a boil.

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Take your asparagus and chop off the ends, about 1/2inch to get the tough part off and discard.  Take the rest of the asparagus and chop into about 3/4 inch pieces.

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When the water boils, add the fresh cut asparagus and let boil for 3 min until the asparagus is a bright green.

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In a large bowl, add some ice and fill it half way with water for the asparagus. When the asparagus becomes a bright beautiful green color it is done.

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Put the asparagus directly into the ice bath so that the cooking process stops and you have a nice crisp vegetable to add into the pasta later. Let it sit in the water for a few minutes. This is called blanching. Drain. Set aside in a large colander or bowl.

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Add your pasta into the boiling water that the asparagus was in and cook until tender. I won’t tell you how to do your pasta. Do it the way you like. I like it aldonte. Not mushy and not crunchy but somewhere in between.

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While your pasta is cooking, mince your garlic and sprinkle a little salt on. Kosher works best for making your minced garlic into a paste like form.

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Take your knife and press it into the garlic kinda of scraping it and make it into a paste. The salt helps with that, kind of like sandpaper.

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Put the garlic right on top of the asparagus in the bowl. Add your sun dried tomatoes and set aside.

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When the pasta is done, spoon the pasta right into the bowl and mix.

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When everything is mixed thoroughly, add your jar of Ragu parmesan garlic alfredo and stir.

sdp13Add 1/2 cup of some parmesan cheese and stir well one more time.

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Serve hot with a nice fresh salad and some garlic bread and you have a great easy weeknight meal.

sdp15sdp16Not bad for the jar! Enjoy.

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