Blog & Resources
Spring
Pasta with Asparagus and Grape Tomatoes
When
stuck in a rut with pasta and basic tomato sauce, turn to veggies. Sautéed in
a little olive oil with lemon juice, this combination is great as a
‘sauce’ on its own. It’s a wonderful way to enjoy the flavors of
spring and get some color into your family’s diet. Make it a gluten-free option
by using gluten-free pasta, or use spaghetti squash or zucchini!
Nutritional Information Serves 6
Calories 218
Caloriesfromfat 0.0
%
Fat 5.1
g
Satfat 2
g
Monofat 1.7
g
Polyfat 0.3
g
Protein 9.8
g
Carbohydrate 35
g
Fiber 3.3
g
Cholesterol 6
mg
Iron 2.3
mg
Sodium 371
mg
Calcium 141
mg
Ingredients
8
ounces uncooked penne pasta (or sub gluten-free pasta, spaghetti squash,
or zucchini
1
tablespoon olive oil, divided
1 cup chopped
onion
2
cups (1/2-inch) sliced asparagus
1
teaspoon grated lemon rind
2
tablespoons fresh lemon juice, divided
2
cups grape tomatoes, halved
1
teaspoon kosher salt
1/2
teaspoon freshly ground black pepper
2.25
ounces grated fresh Parmigiano-Reggiano cheese (9 tablespoons)
6
tablespoons chopped fresh basil or small basil leaves (optional)
Preparation: 1. Cook
pasta according to package directions, omitting salt and fat. Drain, reserving
2 tablespoons cooking liquid; return pasta to pan.
2.
Heat a large skillet over medium heat. Add 1 teaspoon olive oil; swirl to coat.
Add onion; cook 3 minutes. Add asparagus, lemon rind, and 1 tablespoon lemon
juice; sauté 2 minutes. Stir in tomatoes; sauté 1 minute or just until tomatoes
begin to soften. Add reserved cooking liquid, tomato mixture, remaining 2
teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to
pasta. Toss well. Spoon 1 cup pasta mixture into each of 6 bowls, and sprinkle
each serving with 1 1/2 tablespoons cheese. Garnish with fresh basil, if
desired.