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Spring Pasta


  • 1 lb Dried fettuccine (Adults= 1 cup of cooked pasta + ½ cup of sauce. Kids ages 2 to 11 = ¼ to ½ cup of cooked pasta + ¼ to ½ cup of sauce, depending on child’s age, size and activity level)
  • 1 cups Homemade tomato sauce
  • 8 oz Asparagus stalks
  • Few basil leaves
  • Extra-virgin olive oil
  • parmesan cheese


  • Cook 1 lb dried fettuccine in a large pot of salted boiling water according to package directions.Meanwhile, reheat 4 cups of homemade tomato sauce in a medium saucepan over medium heat.Snap the woody ends of a bunch (about 8 oz) of asparagus stalks and discard.Slice the stalks finely with a knife (or use a food processor), leaving the tips whole.Add the sliced asparagus and the tips to the sauce and simmer for about 1 minute, then remove from the heat and stir in a few fresh basil leaves, if handy.By now your pasta should be cooked.Save a cup of cooking water before draining the pasta.Quickly add the fettuccine to your sauce and toss, adding splashes of pasta water as needed to loosen sauce.Serve with a drizzle of extra-virgin olive oil and a grating of fresh parmesan cheese.