|Preparation Time||18 Minutes|
|Cook Time||12 Minutes|
|Total Time||30 Minutes|
|Main Ingredient||Penne Pasta|
|Type||Main Dish; Side Dish|
|Cook Method||Roasting; Sautï¿½ing|
|Diet||Heart Healthy; High Fiber; Low Calorie; Low Cholesterol; Low Fat; Low Sodium; Vegetarian|
1 pound fresh asparagus, tough ends removed and stalks cut diagonally into 1-inch lengths
3 teaspoons olive oil
1 teaspoon fresh lemon juice
8 ounces whole-wheat penne pasta
1/2 cup onion, diced
3 cloves garlic, minced
1/4 cup walnuts, coarsely chopped
Pinch of red pepper flakes
2 tablespoons fresh parsley, minced
1 ounce reduced-fat goat cheese, crumbled
2 tablespoons Parmesan cheese, freshly grated
Preheat the oven to 450ï¿½F.
Mix the olive oil, lemon juice, salt and pepper in a small bowl, and pour over the asparagus.
Place the asparagus onto a baking sheet, taking care to spread the spears out into a single layer. Place the baking sheet into the oven and roast the asparagus until brown (approximately 7-8 minutes).
In a large pot, cook the pasta according to the package directions. Once tender, drain the pasta into a bowl.
While the pasta cooks, add the olive oil to a large skillet and heat over medium-high heat. Sautï¿½ the onion and garlic until the onions begin to soften (approximately 3 minutes). Add the walnuts and continue cooking for 2 minutes. Sprinkle with red pepper and parsley.
Add the pasta to the vegetable mixture, then top with roasted asparagus, goat cheese, and parmesan cheese. Toss to combine.
If desired, add salt and pepper. Serve immediately.
Calories: 200 cal
Total fat: 7g
Saturated fat: 1g
Trans fat: 0g
Dietary fiber: 5g