Recipe Details

Pasta with Roasted Asparagus

Number of Servings: 7

Serving Size: 1 cup

Perfect as a side dish or main course.

Name: Amount:
Roasted Asparagus
lb fresh asparagus, tough ends removed and stalks cut diagonally into 1-inch lengths 1
olive oil 2 tsp
fresh lemon juice 1 tsp
Salt and pepper to taste
Pasta
whole-wheat penne or other shaped pasta (choose a low-carb brand if desired; not included in nutritional analysis) 8 oz
olive oil 1 tsp
diced onion 0.50 cup
garlic cloves, minced 3
coarsely chopped walnuts 0.25 cup
red pepper flakes (add more if you like your food hotter; not included in nutritional analysis)
minced fresh parsley 2 Tbsp
Garnishes
reduced-fat goat cheese, crumbled 1 oz
fresh grated Parmesan cheese 2 Tbsp
Salt and pepper to taste
1:

Prepare the asparagus. Preheat oven to 450°F. Toss the asparagus with the olive oil, lemon juice, and salt and pepper. Arrange the asparagus in a single layer on a baking sheet and roast in the oven for about 7 to 8 minutes until browned. Remove the asparagus from the oven.

2:

For the pasta, cook the pasta according to package directions. Meanwhile, in a large skillet, heat the olive oil. Add the onion and garlic, and sauté for 3 minutes. Add in the walnuts and sauté for 2 minutes. Add in the red pepper flakes and parsley. Drain the pasta, reserving about 1/2 to 3/4 cup of the cooking liquid.

3:

Add the pasta to the onion-garlic-walnut mixture and toss. Add in the reserved cooking liquid, roasted asparagus, goat cheese, and Parmesan cheese. Add salt and pepper to taste, and toss again.

Nutritional Information (per serving)
Calories 200
Calories from Fat 65
Total Fat 7g
Saturated Fat 1g
Cholesterol 5mg
Sodium 45mg
Potassium n/a
Carbohydrates 30g
Dietary Fiber 5g
Sugars 3g
Protein 7g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 1/2 Starch 1 Vegetable 1 Fat