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Asparagus and Arugula pasta salad
Makes 8 servings (1.5 cups a serving)
1-pound fresh asparagus, ends trimmed and discarded
1-pound whole-wheat pasta any shape
juice and zest of 1 lemon (about 3 tablespoons juice, 1-2 tablespoons zest)
1 tablespoon olive oil
1 tablespoon red wine vinegar (optional)
2 large handfuls fresh baby arugula
2/3 cup low fat or fat free crumbled feta
1/4 cup loosely-packed torn fresh basil (optional)
black pepper (optional)
Preheat oven to 425. Place asparagus on cooking sheet and roast until tender crisp (about 15-20 minutes) in a large stockpot filled with salted water, cook pasta al dente according to package instructions. Then rinse the pasta with cold water until cooled. Chop asparagus into 1-inch pieces.
Add asparagus to pasta and return to the stockpot and toss with lemon juice and zest and olive oil (and red wine vinegar, if using) until combined. Add in arugula, cheese, and basil toss until combined. Taste and season with black pepper, if needed. Serve immediately, or cover and refrigerate for up to 3 days.
Nutritional information per serving: Calories 235; Fat 4.2 g; Carbohydrates 42.2 g; Protein 9.1 g; Sodium 117 mg; Fiber 6.3g
(Source: adapted from http://www.gimmesomeoven.com)