Recipe: Spring Asparagus with Pasta

Spring Asparagus with Pasta
From: the American Institute for Cancer Research

8 oz. fresh or dried angel hair pasta
Olive oil cooking spray
1 small red onion, finely chopped (about 1 cup)
8 medium asparagus, cut in 1/2-inch slices
1/2 cup frozen baby green peas
1 cup non-fat, reduced-sodium chicken broth, or vegetable broth
12 cherry tomatoes, halved
1/2 cup (2 oz.) crumbled feta cheese
1 Tbsp. extra virgin olive oil
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh flat-leaf parsley
Salt and freshly ground black pepper, to taste

Cook pasta according to package directions until tender but not mushy. Drain and transfer to a large, oven-proof bowl. Spray pasta generously with cooking spray and toss to blend in to keep pasta from sticking. Place bowl in oven at a low temperature (100 to 250 degrees) to keep warm.

Meanwhile, while pasta is cooking, spray a medium skillet generously with cooking spray. Heat pan over medium-high heat. Saut onion 1 minute. Add asparagus and peas. Saut until asparagus is bright green, about 2 minutes. Add broth and cook until asparagus is tender-crisp, about 2 minutes. Stir in tomatoes and cook until heated through. Season to taste with salt and pepper.

Divide pasta among 4 shallow soup bowls. Top with vegetables and their liquid. Sprinkle cheese over top. Drizzle olive oil over top, add basil and parsley for garnish and serve.
Makes 4 servings.

Per serving: 289 calories, 8 g. total fat (3 g. saturated fat), 44 g. carbohydrate, 13 g. protein, 5 g. dietary fiber, 507 mg. sodium.