Spring Pasta with Asparagus and Grape Tomatoes
Spring Pasta with Asparagus and Grape Tomatoes might be just the side dish you are searching for. This recipe serves 6. One portion of this dish contains approximately 9g of protein, 5g of fat, and a total of 220 calories. It can be enjoyed any time, but it is especially good for Spring. A mixture of parmigiano-reggiano cheese, lemon juice, penne pasta, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 17 minutes.
Instructions
Cook pasta according to package directions, omitting salt and fat.
Drain, reserving 2 tablespoons cooking liquid; return pasta to pan.
Heat a large skillet over medium heat.
Add 1 teaspoon olive oil; swirl to coat.
Add onion; cook 3 minutes.
Add asparagus, lemon rind, and 1 tablespoon lemon juice; saut 2 minutes. Stir in tomatoes; saut 1 minute or just until tomatoes begin to soften.
Add reserved cooking liquid, tomato mixture, remaining 2 teaspoons olive oil, remaining 1 tablespoon lemon juice, salt, and pepper to pasta. Toss well. Spoon 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 1 1/2 tablespoons cheese.
Garnish with fresh basil, if desired.