Cherry tomato and asparagus pasta

With a minimal amount of preparation, this is a great recipe for a weeknight dinner.


Cherry tomato and asparagus pasta

This colorful pasta dish features quick-cooking vegetables and lots of fresh herbs. It makes the sauce come together in a matter of minutes.

Servings: 2

Ingredients

  • 6 ounces farro or whole-grain pasta
  • 1 tablespoon extra virgin olive oil
  • 1 pint cherry tomatoes, halved
  • 3 cloves garlic, chopped
  • 1/4 to 1/2 teaspoon crushed red chili flakes
  • 8 asparagus spears, woody end broken off, cut into 1 1/2 inch pieces
  • 1/2 cup white wine
  • 1/4 cup each chopped fresh oregano, basil, and mint
  • Salt and freshly ground pepper to taste

Directions

  1. Bring a large pot of water to a boil.
  2. Halve the cherry tomatoes by placing them on a container lid then holding a second inverted lid gently but firmly on top. Cut between the 2 lids with a sharp chef’s knife.
  3. In a large saucepan, heat the olive oil.
  4. Add the tomatoes and simmer, stirring occasionally, for a couple of minutes.
  5. Add the garlic and crushed chilis and simmer another minute.
  6. Add the wine and asparagus.
  7. Simmer for about 5 minutes until the asparagus is crunchy tender.
  8. Mix in the chopped herbs.
  9. Season to taste.
  10. Meanwhile, cook the pasta, drain, then toss with the sauce.
  11. Garnish with the whole leaves of the herbs.

Nutrition information (per serving)

  • Calories: 490
  • Total fat: 10 g
  • Saturated fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 25 mg
  • Total carbohydrate: 78 g
  • Dietary fiber: 12 g
  • Total sugars: 9 g
  • Protein: 15 g

Does not include added salt