This is a go-to side dish at my house. It's delicious, a good source of fibre and chock full of veggies. It pairs great with barbecue, and leftovers make great lunches. I often add some beans or chickpeas for protein to make this a complete meal.
Ingredients
- 1 box whole wheat pasta, such as fusilli, rotini, or shells
- 1 bunch of asparagus
- 1 tsp olive oil
- 1 jar basil pesto*
- 3-4 sundried tomatoes, cut into thin strips
- 3-4 jarred artichoke pieces, packed in oil, diced into bite-sized pieces
- 1 cup spinach or arugula
* Making your own basil pesto would also be a amazing in this recipe! Pesto is a combination of basil, olive oil, pine nuts, and parmesan cheese blended together. You can also experiment with other greens such as kale in place of the basil.
Directions:
1. Cook the pasta according to package directions, then strain and set aside.
Tip: Aim to cook pasta until just "al dente", with a bit of firmness left in the noodle. The pesto will soften the pasta further and you'll have the perfect texture to your noodles.
2. Prepare the asparagus: First, snap off the tough ends of the asparagus by holding each end of the asparagus, and gently bending until the end snaps off.
Tip: I always soak asparagus spears for a few minutes in warm water to release any dirt or grit hiding in the tops.
3. Gently toss the asparagus in 1 tsp olive oil until it's evenly coated. Lay asparagus spears on a parchment lined baking sheet and roast in the oven at 425 degrees for 8-12 minutes, until tender but crisp.
4. Chop the roasted asparagus into bite sized pieces.
5. Add the pesto, asparagus, sundried tomatoes, artichokes, and arugula/spinach to your pasta. Mix well and serve cold, warm, or at room temperature!
Enjoy! Natalee, RD
Original recipe adapted from www.damndelicious.net
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