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Recipe: Vermicelli with asparagus and tomatoes

Serves 2

Dietitian Tip

Olive oil used in place of other fats can lower your risk of heart disease by reducing your blood cholesterol level.

Ingredients

  • 2 teaspoons extra-virgin olive oil, divided
  • 6 asparagus spears
  • 4 ounces dried whole-grain vermicelli
  • 1 medium tomato, chopped
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh basil
  • 4 tablespoons freshly grated Parmesan, divided
  • 1/8 teaspoon ground black pepper, or to taste

Directions

Add 1 teaspoon of the olive oil to a skillet. Saute asparagus over medium-high heat until lightly browned and tender-crisp. Remove from pan and allow to cool. Cut into 1-inch pieces.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender (al dente), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

Put the pasta into a large bowl. Drizzle the remaining 1 teaspoon olive oil over the pasta and toss gently. Add the tomato, garlic, basil, asparagus, and 2 tablespoons of the Parmesan. Toss to mix evenly.

Divide the pasta between individual plates. Top each serving with 1 tablespoon Parmesan and black pepper, as desired. Serve immediately.

Nutritional Analysis (per serving)

Serving SizeAbout 1 cup pasta with vegetables
Calories325
Carbohydrate48 g
Cholesterol9 mg
Fiber8 g
Protein13 g
Sodium160 mg
Monounsaturated Fat4 g
Saturated Fat2 g
Total Fat9 g

Last updated: October 5th, 2017

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