Fettuccine with Asparagus and Basil

A very light pasta dish that takes advantage of the fresh flavors of spring.


2 tablespoons olive oil

4 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


1 pound fettuccine

3/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Heat oil in a large skillet. Add garlic and saute until golden. Add asparagus, tomatoes, chicken broth, 1/4 cup basil and honey. Simmer until asparagus are just crisp tender. Season sauce with salt and pepper.
Cook pasta according to package directions. Drain, transfer to a bowl and toss with sauce, Parmesan, parsley and remaining 1/4 cup basil.
Serves: 4