Ingredients
1 lb. asparagus
8 oz. whole wheat rotini pasta
1 Tbsp. olive oil
2 tsp. garlic powder
1 tsp. ground black pepper
½ cup basil pesto
1/3 cup sun dried tomatoes, julienne cut
1/3 cup feta cheese
Directions
- Preheat oven to 425°F. Wash hands with soap and water. Wash asparagus and trim off tough ends. Toss asparagus with olive oil, garlic, and pepper. Roast for 8-12 minutes or until tender. Once cooled, cut into one-inch bite size pieces. Set aside.
- Boil pasta until tender or as directed on box. Drain and rinse pasta with cool water.
- Place tomatoes in a microwave safe bowl, cover with water and heat 1-2 minutes until rehydrated.
Combine pasta, asparagus, pesto, tomatoes, and feta cheese in a bowl. Serve warm or cold.
Yield: 9 Servings
Store in an airtight container and refrigerate for up to five days.
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Total Time
35 min
Prep Time
30 min
Servings
9
Nutrition Facts
Calories: 190
Fat: 9 grams
Saturated Fat: 2.5 grams
Sodium: 235 milligrams
Carbohydrate: 25 grams
Fiber: 5 grams
Added sugar: 0
Protein: 7 grams