Recipe - Think Spring Spaghetti


Serve with green salad

Serves 4

  • 12 ounces whole wheat spaghetti (or other pasta)
  • 1 tablespoon olive oil
  • ½ pound fresh asparagus spears, cut into 1" slices
  • 2 cloves garlic, crushed or finely chopped
  • ½ teaspoon black pepper
  • ½ cup part skim ricotta cheese
  • 1 cup halved cherry tomatoes (may substitute sun dried tomatoes)
  • 12 basil leaves, chopped
  • 1 teaspoon lemon zest
  • 8 slivers of reggiano or parmesan cheese
  • Red chili pepper flakes to taste (optional)
  1. Cook pasta according to directions.
  2. While pasta is cooking, heat olive oil in large skillet. Add asparagus, garlic and pepper. Sauté 4 minutes. Add ¼ cup water or vegetable stock and simmer until tender (about 4 more minutes).
  3. Drain pasta, return to pot, and immediately stir in ricotta cheese until melted.
  4. Add tomatoes and asparagus mixture to pasta. Gently toss.
  5. Top with basil, lemon zest and cheese. Serve immediately.

Per serving: 404 calories, 19 gm protein, 70 gm carbohydrate, 8 gm fat, 3 gm sat fat, 4 gm mono fat, 12 mg cholesterol, 2 gm fiber, 107 mg sodium