amanda macy hall

I heard ya, “once that baby comes, kiss the cooking goodbye!”

But…. I really really really didn’t want to!!! So, thanks to my rockstar husband who lets me semi-disappear into the kitchen, I still manage to crank out a couple of meals each week {for now…}. Yeah, they have gotten much more simple, but nothing ever beats homemade. Even if it’s partially homemade.

SIMPLE SUPPERS: Ready-Made Pasta + Asparagus + The Most Delicious and Easy Sauce EVER

Side note, I don’t use the word supper. What just happened.

1 Package Ready-Made Filled Pasta such as ravioli or tortellini

1/2 Bunch of Asparagus, ends trimmed and cut in 2 inch pieces

2-3 T Olive Oil

2 T Butter

2 Garlic Cloves, Minced

Splash of Balsamic Vinegar

Red Pepper, to taste

Black Pepper, to taste

Shaved Parmesan Cheese

One. |  Cook the pasta in salted boiling water according to the package’s directions. Obviously these ready-to-go bites are what get us from “oh my goshhhh I’m starvingggg” to “dinner’s ready” in mere minutes! They are silly quick to prepare and pack a ton of flavor! My favorites come from Trader Joe’s. I love their lobster, arugula & parmigiano, portobello mushroom, and of course, their seasonal pumpkin varieties. If you can’t make it to Trader Joe’s – the Bertoli brand is great too! Their sausage tortellini is featured in these pictures.

Two.  |  Meanwhile, sauté the asparagus spears in olive oil until slightly golden and tender. Flavor with an all-purpose seasoning if you would like. I love the Mrs. Dash salt-free options, especially onion and herb! If the asparagus spears brown before they get tender, reduce the heat, pop a top on the pan, and continue to let them cook through.

Three.  |  THE SAUCE. This is my go-to simple sauce for pasta dishes. It takes just minutes to come together and the ingredients are pantry staples. Yes, even the butter. Don’t give up on butter. Olive oil and almond oil and coconut oil just can’t alwaysssss cut it. Let’s be real. Okay? Okay.

Mince the garlic cloves and sauté in the olive oil + butter until the garlic is just about golden and the butter is browned. Oh my goshhhh browned butter. The smell alone sends the happiest of feelings into my body! And the taste is so deep and decadent, a truly delicious treat! Splash your superbly scented sauce {gah, I love how that worked out. #alliteration} with approximately 1/2 tablespoon of balsamic vinegar. It gives the sauce a bit of a tang that is just right. Then, add in some red pepper flakes, allow them to infuse the oil with their heated bite for a minute or so.

Four.  |  Gently add the cooked pasta to the pan, coating each piece with the browned butter sauce.

Five.  |  Plate the pasta and top with the cooked asparagus + black pepper + shaved Parmesan cheese. Oooh, a pinch or two of freshly chopped parsley would be amazing on this! But, gardening.

Even though this dish is halfway {actually, just one third} made for you, it still makes me feel accomplished. It’s silky, full flavor gives my soul and my stomach a completely satisfied feeling without taking up tooooo much time or effort. 🙂 Gotta slide those feelings in there, while still leaving plenty plenty plenty of time to love on my family! Also, who doesn’t love working a fresh vegetable into a truly tasty dish? Success!

Try it out and let me know what you think!

Amanda Macy