This quick and simple dish uses fiber-rich whole wheat pasta combined with nutritious asparagus. It makes a healthy meal for a busy weeknight that is perfect for the arrival of spring.
Yield: 4 servings
Preparation time: 10 minutes
Cooking time: 10 minutes
2 tbsp olive oil
3 green onions, sliced, whites and greens separated
1 lb. asparagus, trimmed and cut into 1-inch pieces
½ cup finely chopped sun-dried tomatoes
1 tbsp chopped fresh basil
¼ tsp salt
8 oz. whole wheat spaghetti or linguine, cooked according to package directions
Heat olive oil in a large skillet over medium-high. Add the white portion of the onions and cook 1 minute.
Add the asparagus and cook for 4 minutes, until it is slightly tender and bright green. Stir in the sun-dried tomatoes and cook 1 more minute.
Remove from the heat and stir in the basil and salt. Transfer to a large mixing bowl.
Add the cooked pasta to the mixing bowl and toss to combine all ingredients.
Divide into four portions and garnish with remaining greens of the onions before serving.
Nutrition information for ¼ of recipe: Calories 301; Total Fat 8.8 g; Saturated Fat 0.9 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 166 mg; Carbohydrate 54.5 g; Fiber 9.8 g; Sugar 6.6 g; Protein 10.6 g