By Nicole Duncan
SPRING PASTA WITH ASPARAGUS AND GRAPE TOMATOES
12 steps
Prep:10minCook:22min
Updated at: Thu, 17 Aug 2023 13:48:28 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories232.4 kcal (12%)
Total Fat6.1 g (9%)
Carbs34.5 g (13%)
Sugars4.3 g (5%)
Protein10.7 g (21%)
Sodium497.2 mg (25%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonolive oil
divided
1 cupchopped onion
2 cupsasparagus
1/2-inch, sliced
1 teaspoonlemon rind
grated
2 tablespoonsfresh lemon juice
divided
2 cupsgrape tomatoes
halved
1 teaspoonkosher salt
ยฝ teaspoonblack pepper
2.25 ouncesfresh parmigiano-reggiano cheese
grated
6 tablespoonsfresh basil
chopped, or small basil leaves, optional
8 ouncespenne pasta
uncooked
Instructions
Step 1
Cook pasta according to package directions, omitting salt and fat .
Step 2
Drain, reserving 2 tablespoons cooking liquid; return pasta to pan.
Step 3
Heat a large skillet over medium heat.
Step 4
Add 1 teaspoon olive oil ; swirl to coat.
Step 5
Add onion cook 3 minutes.
Step 6
Add asparagus, lemon rind, and 1 tablespoon lemon juice, saute 2 minutes
Step 7
Stir in tomatoes, sautรฉ 1 minute or just until tomatoes begin to soften.
Step 8
Add reserved cooking liquid, tomato mixture, remaining 2 teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to pasta.
Step 9
Toss well.
Step 10
Spoon 1 cup pasta mixture into each of 6 bows,
Step 11
and sprinkle each serving with 1/2 tablespoons cheese.
Step 12
Garnish with fresh basil, if desired
Notes
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