1 pound fresh, organic asparagus, trimmed and cut into bite-size pieces
8 ounces whole-wheat penne
16 cherry tomatoes, halved and roasted (375 degrees for 30 minutes)
1 cup fresh basil, chopped
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra virgin olive oil
1/4 cup crumbled feta
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1. Boil asparagus until tender, 3-5 minutes.
2. Remove asparagus from water with a slotted spoon. Add pasta to boiling water and cook according to package directions.
3. Drain pasta and add to a bowl with all remaining ingredients except cheese. Stir to combine. Top with feta. Salt to taste.
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Recipe adapted from Self Magazine April 2011
387 calories, 13 grams fat, 12 grams fiber, 17 grams protein, 58 grams carbs
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