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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 |
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.
| 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 |
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