Friday, March 25, 2011

Asparagus Whole-Wheat Pasta With Lemon Dressing

     I'm adding another great tasting recipe.  I had this one for lunch yesterday.  I cut the recipe in half for one serving.  Instead of sun dried tomatoes I used fresh cherry tomatoes and instead of Feta cheese I used some shredded Colby Jack.  It's a healthy meal with protein and fiber.  If you make the full recipe you can eat one portion for lunch and use the other half as a side for dinner.  Or you can eat lunch with a friend and impress them with your cooking skills.  This is another good recipe to try for National Nutrition Month.  It has a mix of color and tastes great.  I got this recipe from my latest edition of Self Magazine, the April 2011 issue. 

Asparagus Whole-Wheat Pasta With Lemon Dressing

Asparagus is in season (that is, cheap). Our testers, aka your trusty SELF staffers, raved about this delish dish from vegetarian chef Emily Malone of Alexandria, Virginia.

Serves 2


  • 1 lb fresh asparagus, trimmed and cut into bite-size pieces
  • 4 oz whole-wheat penne
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup fresh basil, chopped
  • 1 tablespoon grated lemon zest
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 cup crumbled feta


  1. Boil asparagus until tender, 3 to 5 minutes. Remove asparagus from water with a slotted spoon. Add pasta to boiling water and cook as directed on package. Drain pasta and add to a bowl with all remaining ingredients except cheese. Stir to combine. Portion into 2 bowls and top with feta. Salt to taste. (Craving a creamier, richer taste? Swap goat cheese for feta.)

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