The asparagus stalks can be used in various preparations. They can be used to make a risotto or an omelet, added to minestrone, or used in vegetarian ragùs, alone or with other vegetables.
And it is precisely a sauce with asparagus stalks (plus zucchini and bell pepper) that I propose today: a vegetable sauce that suits all types of pasta and can be used – combined with béchamel, mozzarella, or other cheeses, or even just with parmesan – to make an excellent vegetarian baked pasta.
This sauce also has the undeniable advantage of being a good trick to make children eat vegetables (it always works at my house! 😄), even those children who, like mine, do not like asparagus.
I usually prepare this sauce with only asparagus stalks, especially when I have plenty, obtained from two or more bunches of asparagus. But today I had the stalks from just one bunch (left after cooking chitarrine with asparagus and scamorza), so I added a zucchini to get the amount of sauce needed to dress our pasta, plus a piece of bell pepper (since my daughter likes bell pepper… why not? 😉😄).
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Below I leave you other recipes of vegetable sauces and ragus + the recipe of a light baked pasta dressed with a vegetable sauce like this one: 👇
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Waste-free
- Seasonality: All seasons
Ingredients
- asparagus stalks (from one bunch)
- 1 zucchini
- bell pepper (one slice, optional)
- Half onion
- 2 cups tomato sauce (or chopped tomatoes)
- 2 tablespoons extra virgin olive oil
- herbs (oregano and marjoram)
- pepper (or chili pepper)
Tools
- Chopper
- Pan
- Peeler
Steps
Wash and peel the asparagus stalks (with a peeler).
Chop them in the mixer.
Chop the zucchini and any other vegetables.
Sauté in a pan with oil, add oregano and marjoram or other aromatic herbs to taste, chili pepper or simply pepper if desired.
Optionally add some cherry tomatoes.
When the vegetables are halfway cooked, pour the tomato sauce.
Cook for about 30 minutes with the lid closed.
Add hot water if needed, uncover during the last 10 minutes of cooking.
This time I used this sauce to dress some farfalle, a pasta shape that my children really like, but I recommend trying it also for baked pasta. Baked pasta dressed with vegetable sauces is really good!
Try, for example, these gratinated tagliatelle:
And the light baked pasta. 😊
Salt-Free Tips
I remind you that I cook without salt. 😊
If you are interested in reducing or eliminating salt, always remember to:
▪ Gradually decrease the salt, the palate needs to get used to it slowly and should not notice the progressive reduction.
▪ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▪ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▪ Use seeds. Sesame, pine nuts, almonds, walnuts…
▪ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▪ Use my salt-free vegetable granules and gomasio.
▪ Prefer fresh foods.
▪ Avoid cooking in water, prefer methods that do not disperse flavors (grill, foil, steam, microwave)
▪ Avoid bringing the salt shaker to the table!
▪ Allow yourself occasional exceptions. It’s good for the mood and helps persevere.
If you don’t want or can’t give up salt:
▪ You can still try my recipes by salting according to your habits.
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On my WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter.
