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| INGREDIENTS |
| 1/4 lb |
fusilli pasta (corkscrew) |
| 1 |
large bunch asparagus cut into 1 inch lengths (remove bottom fourth and discard) |
| 1/2 |
medium onion, minced |
| 1/2 |
basket cherry tomatoes, quartered (gently squeeze to remove seeds) |
| 5 - 6 |
medium cloves garlic, pressed |
| 3 tbsp |
chopped fresh basil |
| 1 tbsp |
chopped fresh tarragon |
| 3 tbsp |
fresh lemon juice |
| 1 tbsp |
balsamic vinegar |
| 3 tbsp |
extra virgin olive oil |
| |
salt, cracked black pepper to taste |
optional 4 oz. goat cheese |
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| RECIPE |
- Cook pasta according to instruction on package.
- While pasta is cooking, prepare the rest of the ingredients. Place everything but asparagus in a bowl and set aside.
- When pasta is about 3 minutes from being done, add asparagus to cooking pasta. If asparagus is thick, you may want to add at 4 minutes. (If it is thin, add at 2 minutes; 3 minutes for medium thick asparagus). Drain and rinse in cold water through colander when done. Make sure it drains well so it doesn't dilute flavor.
- Toss with rest of ingredients, and season with salt and pepper.
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| SERVING SUGGESTION |
SERVING SIZE:
1/4 of contents
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
238 |
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| Total Fat |
11 g |
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| Sodium |
9 mg |
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| Total Carbohydrates |
31 g |
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| Fiber |
5.2 g |
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| Protein |
7.29 g |
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