Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Pasta with Asparagus and Tomatoes
Peel bottom third of asparagus and cut into bite-size pieces.
Rinse and halve the tomatoes. Rinse rosemary and shake dry.
Cook noodles in boiling salted water according to package directions until al dente. Drain and reserve 4 to 5 tablespoons pasta water.
While the noodles cook, heat oil in a pan. Add asparagus and rosemary and sauté over medium heat for 10 minutes.
Rinse and pat dry lemon, zest and juice. Add the lemon zest and tomatoes to the pan. Add pasta and pasta water, as necessary to moisten. Season with salt, pepper, and lemon juice to taste. Sprinkle with grated parmesan and serve.
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
Healthy, because
With its high potassium content, white asparagus helps to gently rid the body of excess stored water. It also contains a lot of stimulating zinc and folic acid, which is important for cell renewal and blood formation.
Even smarter
You can also make this spring-like pasta dish with green asparagus.
Would you like to prepare the food vegetarian or vegan? Just leave out the parmesan cheese and instead sprinkle the pasta with ground walnuts mixed with a teaspoon of yeast flakes.