Gather your ingredients. Julienne or slice the asparagus diagonally. Halve or quarter the tomatoes and broccoli in bite sizes. Slice the garlic. Measure your pasta. Set aside
Boil pasta for 8-9mins or until al dente.
Meanwhile, heat pan in medium heat and add 2 tbsp of olive oil. Pan fry garlic until light brown colour appears or until fragrant. Set aside in a bowl for tossing later.
In the same pan, add 2 tbsp of olive oil and pan fry asparagus for 2mins. Add 1tsp of salt & 1/2 tsp of pepper. Continue frying for 1min.
Add paprika or chili powder. Reduce the amount if you can't take spicy food and add if you could handle the fiery taste! Stir well under low heat.
After you hit 8-9mins, strain pasta in a colander & set aside. Use the same pot of water to blanch broccoli for 30secs. You'd know they're cooked when they turned into bright green colour.
Throw the blanched broccoli into the pan of asparagus. Stir well under low heat.
Add all the ingredients in a big salad bowl and toss them until well combined. Add Parmesan cheese, additional salt, olive oil and pepper if desired. Don't over season the pasta.
There you go. Simply quick & easy, low cost and nutritious pasta in just 20mins! Enjoy!
- 1.0bnch Spaghetti (for 2-3 pax)
- 4.0Tbsp Olive oil
- 3.0 Cloves garlic
- 1.0bnch Asparagus
- 12.0 Cherry tomatoes
- 1.0bnch Small Broccoli stalks
- 1.0tsp Chili powder (add more if desired)
- Salt and pepper to taste
- Parmigiano / Parmesan cheese