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Photo: Oxmoor House Photo by: Photo: Oxmoor House

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.

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 6
  • Hands-on:17 Minutes
  • Total:17 Minutes

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

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 0.0%
  • Fat: 5.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 9.8g
  • Carbohydrate: 35g
  • Fiber: 3.3g
  • Cholesterol: 6mg
  • Iron: 2.3mg
  • Sodium: 371mg
  • Calcium: 141mg
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Spring Pasta with Asparagus and Grape Tomatoes recipe

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