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
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 the box. Drain and rinse pasta with cool water.
Place tomatoes in a microwave-safe bowl, cover with water, and heat for 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.
![](/sites/default/files/styles/large/public/2024-06/asparagus_pesto_pasta.jpg?itok=HGzHKFhn)
Calories: 190
Fat: 9 grams
Saturated Fat: 2.5 grams
Sodium: 235 milligrams
Carbohydrate: 25 grams
Fiber: 5 grams
Added sugar: 0 grams
Protein: 7 grams