Pasta with roasted asparagus

Recipe Information

Ingredients

• 1 pound fresh asparagus, tough ends removed and stalks cut diagonally into 1-inch lengths

• 3 teaspoons olive oil

• 1 teaspoon fresh lemon juice

• Salt and black pepper, to taste

• 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

Directions

• Preheat the oven to 450°F.

• 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. Sauté 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.

Nutrition (per serving)

• Calories: 200 cal

• Total fat: 7g

• Saturated fat: 1g

• Trans fat: 0g

• Cholesterol: 5mg

• Sodium: 45mg

• Carbohydrate: 30g

• Fiber: 5g

• Sugar: 3g

• Protein: 7g