This is a variation on Grandma's pasta with broccoli, only made with asparagus instead. Very tasty, and pretty easy. The cooking veggies create the sauce, with a little added water (salted) from cooking the pasta.
Ingredients:
1 bunch fresh asparagus, with woody ends broken off, sliced diagonally
1 large red bell pepper, chopped
4-5 cloves garlic, peeled and sliced thin or crushed
fresh ground pepper
salt
olive oil
pasta of choice (above is 1/2 lb. of thin linguini)
parmesan cheese, grated or shredded, for finishing
water
Put water on to boil for cooking the pasta. Before adding the pasta, add 1 tablespoon salt to the water. If you have used a pot that is not really large enough, you can add a tablespoon of oil to the cooking water too, after adding the pasta. Stir the pasta, especially for the first minute. Time the pasta to be cooked "al dente" and not overcooked, or taste strands as you go to make sure you don't overcook it. When you drain the pasta, you will reserve 1/2 to 1 cup of the cooking water to add to the veggies.
Meanwhile, in a large frying pan or wok, begin sauteeing the asparagus and chopped bell pepper in olive oil. Sprinkle with sea salt or other salt and add a grind or two of pepper. Add the garlic. Shortly after adding the garlic, stir in about 1/2 cup water and bring back to simmer.
Toss the cooked pasta, reserved pasta water, and veggies. Serve topped with grated or shredded parmesan cheese.
Pic of the veggies before the pasta is added:
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