Quick and easy: Pasta with tomatoes and asparagus

Green asparagus  is low in calories and packed with vitamins and  fiber . Another advantage is that green asparagus does not have to be peeled. The green vegetables are in season from April to June and can be prepared in many ways.

Ingredients: Wholemeal pasta with asparagus and tomatoes

For four servings you will need:

• 500 g Cocktailtomaten
• 500 g green asparagus
• 400 g wholemeal pasta (Fussili or Rigatoni)
• 1 chili pepper
• sea-salt
• Pepper (preferably freshly ground)
• 1 tbsp tomato paste
• 1 tsp maple syrup
• 1 tablespoon dark balsamic vinegar
• 1 tbsp olive oil

preparation steps

1. Wash cocktail tomatoes, asparagus and the chili pepper, then quarter the tomatoes and chop the chili pepper. Remove the woody asparagus ends and cut the asparagus into finger-width pieces.
2. Heat the olive oil in a pan, add the tomato paste, tomatoes, asparagus and chili and sauté in the pan over medium heat until a brew is formed. Refine and taste with pepper, salt, maple syrup and balsamic vinegar.
3. Heat the pasta water in a saucepan and cook the pasta al dente according to the instructions on the package.
4. Add the noodles to the pan, mix and serve.

Optionally, the dish can be   garnished with Parmesan .