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Asparagus with Pasta (Serving Size: 4)

25 minutes prep

From Healthy Alternatives Magazine May 2007




8oz. fresh or dried angel hair pasta

Olive Oil cooking spray

1 cup red onion, finely chopped

8 medium asparagus, cut in ½ in slices

½ cup frozen baby green peas

1 cup fat free, reduced sodium chicken or vegetable broth

12 cherry tomatoes, halved

Salt and pepper to taste

½ cup crumbled feta cheese

1 tablespoon extra virgin olive oil

¼ cup fresh basil leaves, chopped

¼ cup fresh flat leaf parsley, chopped



1) Cook pasta according to package directions.

2) 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) to keep warm.

3) While the pasta is cooking, spray a medium skillet generously with cooking spray and heat over medium-high heat.

4) Saute onion one minute and then add asparagus and peas. Sauté 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 out. Season to taste with salt and pepper.

5) 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, serve.