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Pasta con Asparagi

Makes 4 servings

We have lightened this recipe by sautéing with water or vegetable stock instead of oil.

1 - 2 tablespoon water or vegetable stock
1 medium onion, chopped
1 28-ounce can diced tomatoes
2 pounds fresh asparagus
1 tablespoon chopped fresh basil
1/4 teaspoon dried sage
8 ounces dry spaghetti

Heat water or vegetable stock in a large non-stick pan. Add onion and sauté over medium heat for 3 minutes, until translucent. Add tomatoes, asparagus, basil, and sage. Bring to a boil, cover, and simmer for 7 minutes. Remove from heat and keep warm.

Cook spaghetti according to package directions. Drain spaghetti and place in a serving bowl. Add the asparagus mixture and toss. Serve immediately.

Tip: Because asparagus tips cook faster than the thicker ends, you may wish to thin the asparagus with a potato peeler or chop off the ends.

Per serving (1/4 of recipe)

  • Calories: 305
  • Fat: 1.9 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 5.5%
  • Cholesterol: 0 mg
  • Protein: 13.1 g
  • Carbohydrates: 61.9 g
  • Sugar: 7.5 g
  • Fiber: 7.4 g
  • Sodium: 301 mg
  • Calcium: 103 mg
  • Iron: 4.1 mg
  • Vitamin C: 56.8 mg
  • Beta Carotene: 999 mcg
  • Vitamin E: 2.1 mg

Source: Solo Maria, Toronto, Canada. Published in The Best in the World, Neal D. Barnard, M.D., editor.