Asparagus Pesto Pasta

Ingredients

  • 1 lb. asparagus

  • 1 (8 oz.) whole wheat rotini pasta

  • 1 Tablespoon olive oil 

  • 2 teaspoon garlic powder 

  • 1 teaspoon ground black pepper

  • ½ cup basil pesto

  • 1/3 cup sun dried tomatoes, julienne cut 

  • 1/3 cup feta cheese

Directions
  1. Wash hands with soap and water.
  2. Preheat oven to 425°F. 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.
  3. Boil pasta until tender or as directed on box. Drain and rinse pasta with cool water.
  4. Place tomatoes in a microwave safe bowl, cover with water and heat 1-2 minutes until rehydrated.
  5. Combine pasta, asparagus, pesto, tomatoes, and feta cheese in a bowl. Serve warm or cold.

Store in an airtight container and refrigerate for up to five days. 

 

Total Time
35 min
Prep Time
30 min
Servings
9
Nutrition Facts

per serving:

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