Spring Asparagus with Pasta

Yield: Serves 4

Preparation Time: 25 minutes

Ingredients

8 ounces fresh or dried angel hair pasta

Olive oil cooking spray

1 cup red onion, finely chopped

8 medium asparagus stalks, cut into 1/2-inch slices

1/2 cup frozen baby green peas

1 cup fat free, reduced sodium chicken or vegetable broth

1/2 cup cherry tomatoes, halved

Salt to taste

Freshly ground black pepper to taste

1/2 cup crumbled feta cheese

1 Tablespoon extra virgin olive oil

1/4 cup fresh basil leaves, chopped

1/4 cup fresh flat leaf parsley, chopped

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Nutrition Facts

Yield: Serves 4

Approximate Nutrient Content per serving:

Calories: 334

Calories From Fat: 81

Total Fat: 9g

Sodium: 375mg

Total Carbohydrates: 52g

Protein: 13g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Cook pasta according to package directions. Drain and transfer to a large oven-proof bowl. Spray pasta generously with cooking spray and toss to keep pasta from sticking. Place bowl in oven at low temperature (200 to 250 degrees F) to keep warm.

While the pasta is cooking, spray a medium skillet generously with cooking spray and heat over medium-high heat. Saute onion one minute and then add asparagus and peas. Saute until asparagus is bright green, about 2 minutes. Add broth and cook until asparagus is tender-crisp, about 2 minutes. Stir in tomatoes and cook until heated through. Season to taste with salt and pepper.

Divide pasta among 4 bowls. Top with vegetables and their liquid. Sprinkle cheese over top, drizzle with extra-virgin olive oil, add basil and parsley for garnish, and serve.

From the American Institute for Cancer Research

Please note that some ingredients and brands may not be available in every store.