This dish is a sin and very decadent. It is prepared with a lot of butter, which along with garlic, basil, and spinach makes this dish really great. Although we use a lot of butter, the dish also contains several very healthy ingredients: garlic, spinach and asparagus. Use whole or plain spaghetti to prepare, the decision is yours.
In asparagus season, which is usually April through June, upgrade the buttery pasta with breadcrumbs, and out—in late summer—make the dish without them. Fry the breadcrumbs in butter, add a grated clove of garlic and a pinch of salt and pepper to taste, sprinkle with spaghetti. However, the dish would be great!
Butter spaghetti should be served immediately, so prepare the last step when everyone is already gathered at the table. Do not walk while preparing the sauce. Keep the spaghetti almost cooked, the asparagus should be ready, then make the sauce. Melt the butter, soften the garlic, and add the spinach and basil. Do not color the garlic too much and do not burn it, in this case the whole dish will be bitter. If this happens to you, start over. Discard the burner and start preparing the sauce with fresh butter and garlic.
Before we look at what you need to prepare and how to make these spaghetti, here are more ideas for great spring and summer pasta:
• Spaghetti with creamy aubergine sauce
• One-pot noodles with zucchini, cherries and mint
• Whole wheat spaghetti with roasted tomatoes and fennel
• Room noodles salad with broccoli, peppers and peanuts
• Pumpkin Bolognese with Pasta according to Meghan Markle’s recipe
• Spaghetti with creamy peanut sauce and cucumber
You can find more great pasta recipes somehow under the Pasta label.
Discover more excellent and healthy recipes at http://www.sitfit.si/!
Ingredients (for two people)
60 grams butter
4 garlic cloves
a little oil
2 handfuls of fresh spinach
1 small bunch of fresh basil
1 package fresh asparagus
1 tablespoon bread crumbs
200g spaghetti pasta (whole flour)
1 teaspoon lemon juice
Cook the spaghetti in salted boiling water according to the directions on the package.
Cut off the wooden parts of the asparagus – grab each by the extreme ends and break them apart, the asparagus will break right where it is needed. Discard the lower wooden parts. Cut the tops and the rest of the asparagus into coils 2 cm thick. If the asparagus is thicker, you can cook it a little first, otherwise there is no need for this. Cook thicker on a colander, put in the saucepan where the spaghetti is cooked, cook for about 3 minutes, then immediately rinse under cold water and drain slightly with a kitchen paper towel. Fry asparagus medium thick and fluffy in a little oil. Then add 20 grams of butter and 1 tablespoon of breadcrumbs to the asparagus (pre-cooked or just roasted) in a frying pan and fry until the butter crumbs stick to the asparagus pieces. Don’t forget more salt and pepper.
Melt the rest of the butter in the shrimp and soften the chopped garlic. Be careful not to color the garlic too much, or the whole dish will turn bitter. When the garlic softens, mix the spinach and basil with the shrimp and saute until the vegetables are wilted. Add salt and pepper well.
When the pasta is cooked, stir it into the butter sauce – if it’s too dry, add a little butter boldly. Stir and try, adding salt and pepper if necessary. Serve spaghetti on a plate, sprinkle with breadcrumbs, and serve immediately.