Cherry tomato and asparagus pasta
With a minimal amount of preparation, this is a great recipe for a weeknight dinner.
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
- Bring a large pot of water to a boil.
- 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.
- In a large saucepan, heat the olive oil.
- Add the tomatoes and simmer, stirring occasionally, for a couple of minutes.
- Add the garlic and crushed chilis and simmer another minute.
- Add the wine and asparagus.
- Simmer for about 5 minutes until the asparagus is crunchy tender.
- Mix in the chopped herbs.
- Season to taste.
- Meanwhile, cook the pasta, drain, then toss with the sauce.
- 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