Spring Pasta with Asparagus and Grape Tomatoes

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Photo: Oxmoor House
Recipe from Oxmoor House

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.

Ingredients

  • 8 ounces uncooked penne pasta
  • 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

Hands On: 17 Minutes
Total: 17 Minutes

  1. 1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 2 tablespoons cooking liquid; return pasta to pan.
  2. 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.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amanda Haas, Cooking Light Real Family Food,
2012