Spring Asparagus with Pasta

Yield:
Serves 4

Preparation Time:
25 minutes

Ingredients:

  1. 8 ounces fresh or dried angel hair pasta
  2. Olive oil cooking spray
  3. 1 cup red onion, finely chopped
  4. 8 medium asparagus stalks, cut into 1/2-inch slices
  5. 1/2 cup frozen baby green peas
  6. 1 cup fat free, reduced sodium chicken or vegetable broth
  7. 1/2 cup cherry tomatoes, halved
  8. Salt to taste
  9. Freshly ground black pepper to taste
  10. 1/2 cup crumbled feta cheese
  11. 1 Tablespoon extra virgin olive oil
  12. 1/4 cup fresh basil leaves, chopped
  13. 1/4 cup fresh flat leaf parsley, chopped
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


TDS 3