Ziti agli Asparagi {Ziti with Asparagus}

Hello Fall! Nice to see you and your cooler crisp temperatures. Your beautiful leaves that  fall ever so gently {well maybe not all the ones that fall into my yard but none the less} your vibrant colors, your comfy attire {so looking forward to wearing my new Lucchese Boots – swoon} and of course your comfort foods! Oh how I’ve missed you.

Yes comfort foods. Bring on the comfort foods! For me PASTA = comfort food. Punto {period} This dish is definitely comforting. Ziti agli Asparagi {Ziti with a fresh asparagus sauce} is creamy, luscious, and full of vegetables. So that counts as healthy in my book ; )

If you don’t cook with fresh asparagus because you’re not sure what exactly to do with it, fear not. It’s easy peasy {and SO much better than the canned asparagus}. To clean the asparagus just run your asparagus under cold water. Be careful of the tips as they are delicate. To trim them, there’s a quick trick. Take one stalk, hold it from both ends and gently bend until it breaks. The point where it breaks naturally is where you should trim from. You can use this as your guide to trim the remaining asparagus.

I don’t save the trimmed asparagus pieces because I find them to be a bit tough and fiberous. And who wants to eat that right.

See cooking with fresh asparagus is easy peasy! It’s a great dish and you can make this with any short pasta, I just happen to like Ziti. Fun to say, fun to eat!


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What you’ll need:
1 large bundle of fresh asparagus – trimmed
2 tablespoons unsalted butter
2 cloves garlic – minced
1 leek – sliced thin
1 cup chicken broth
1/2 cup dry white wine
1 pound ziti
1/4 cup Parmigiano Reggiano – grated

What to do:
1. Trim the asparagus {take one stalk bend it and where it snaps naturally is where you trim it} set aside.

2. Into a large saute pan add butter, garlic and leek. Cook over low heat until onions and leeks are translucent. Add chicken broth, wine and asparagus. Season with pepper. Heat to boiling, then reduce to a simmer. Cover and cook approx 10 minutes OR until asparagus are tender.

3. WHILE the sauce is cooking, place a large pot of generously salted water onto boil. Add ziti, cook until al dente. Reserve some of the pasta water in case necessary. Drain and set aside.

4. Remove the asparagus with a slotted spoon or skimmer, cut the tips and set aside. Place remaining asparagus and liquid from the pan into a food processor, blender and pulse to combine until it’s a smooth silky consistency. Return sauce to pan.

5. Place the drained ziti into the pan and toss to combine. If the mixture is too thick for your liking add a bit of pasta water to loosen. Garnish with reserved asparagus tips & Parmigiano Reggiano!

Buon Appetito!


  1. 1

    Anything made with wine – I’m in! It is just beautiful.

  2. 2

    This looks really, really good. Asparagus & I have just become friends, so I might just have to make this! Yum!

  3. 3

    I love this pasta dish. Great photos too! Thanks for sharing!

  4. 4

    ziti is one of my favorite pasta shapes…i like to stick one noodle on each tine of my fork. because i’m 8 years old 🙂

  5. 5

    Beautiful photos! I love pasta dishes that have such light, flavorful sauces like this one.

  6. 6

    Yum! I was feeling sad that summer is coming to an end but after reading this I think I just might be ready for Fall! Pasta= comfort food for me also and I can’t wait to snuggle up with this recipe.


  7. 7

    Lovely photos Paula. This is one of my favorite pasta dishes. This is such a great season to use all the fresh vegetables cooked up with pasta.

    Thanks for sharing,

  8. 8

    Wonderful. I love seeing all these hearty fall dishes. It looks delicious. Send 2 to Youngstown, OH 🙂

  9. 9

    Looks truly fabulous, wish I could have some right now!

  10. 10

    This looks delicious! I love asparagus with pasta 🙂 Awesome blog makeover, by the way!

  11. 11

    This looks fantastic. I love asparagus. It can be easy, yes. But you make it look effortless!

  12. 12

    Love the pics. The parmesan looks like snow! LOVE IT!

  13. 13

    Paula…..che bello!!! looks really yummy, I even can smell the aromatic asparagus.:)

  14. 14

    You make asparagus looks sexy!

  15. 15

    I remember as a kid that the ONLY asparagus served was from a can. And I just as clearly remember how much I hated it.

    Now…could sit and eat a whole bunch without help from anyone so this dish has such appeal, although I would probably only simmer mine for 5-6 minutes…I love them still just a bit crunchy!

  16. 16
    Lee Ann /

    I just made this recipe. I had everything but the raw asparagus only had can aspargus I will be making it with raw aspargus as soon as I can. This is so good. It is already in my folder to make again.
    Thank You

  17. 17

    Sounds delicious! I am a huge fan of asparagus…I love how easy it is to cook!

  18. 18

    What a beautiful dish! I love that striped placemat, too… Lovely!

  19. 19

    Seriously, this is one of the best recipes and the best pictures I’ve seen all week, great job!


  1. Blog Round-Up: Asparagus Festivus | The Hungry Cook - [...] Ziti agli Asparagi (Ziti with Asparagus) from Bell’Alimento [...]

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