Vermicelli tossed with pan-roasted asparagus and fresh  tomatoes  (Mayo Clinic Staff)

Vermicelli tossed with pan-roasted asparagus and fresh  tomatoes

Ingredients to serve two

  1. 6 asparagus spears
  2. 2 teaspoons lemon juice
  3. 2 teaspoons olive oil
  4. 4 ounces dried whole-grain vermicelli
  5. 1 medium tomato, chopped
  6. 1 tablespoon minced garlic
  7. 2 tablespoons chopped fresh basil
  8. 4 tablespoons freshly grated Parmesan cheese
  9. 1/8 teaspoon ground black pepper, or to taste

Directions Add 1 teaspoon of the olive oil to a skillet. Saute asparagus over medium-high heat until lightly browned and tender-crisp. Remove from pan and allow to cool. Cut into 1-inch pieces. Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly. Put the pasta to a large bowl. Drizzle the remaining 1 teaspoon olive oil over the pasta and toss gently. Add the tomato, garlic, basil, asparagus, and 2 tablespoons of the Parmesan cheese. Toss to mix evenly. Divide the pasta between individual plates. Top each serving with 1 tablespoon Parmesan cheese and black pepper, as desired. Serve immediately.  Bon Appetit!!!

__ Nutritional analysis per serving (two servings total)

Serving size :About 1 cup pasta with vegetable topping

  • Total carbohydrate 48 g
  • Dietary fiber 8 g
  • Sodium 158 mg
  • Saturated fat 2 g
  • Total fat 9 g
  • Cholesterol 9 mg
  • Protein 13 g
  • Monounsaturated fat 4 g
  • Calories 325