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© Meredith Corporation. All rights reserved. Used with permission.
In a large pot, cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Return pasta to pot. Add 1 tablespoon oil. Toss until well combined; set aside.
Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in the remaining 1 tablespoon peanut oil.
Add asparagus; stir-fry 2 minutes or until bright green. Add garlic; stir-fry 10 seconds or until fragrant. Add cherry tomatoes and 1/2 teaspoon salt; stir-fry 30 seconds. Add basil and olives; stir-fry 30 seconds. Remove pan from heat. Add pepper, remaining 1/4 teaspoon salt and pasta; toss to combine. Add enough reserved pasta water to create desired consistency. To serve, sprinkle with Parmesan cheese. Pass lemon wedges, if desired.