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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. fresh asparagus (ends trimmed and discarded)
- 1 lb. whole wheat pasta (I used DeLallo’s organic fusilli)
- 1 lemon (about 3 tablespoons juice, 1-2 tablespoons zest)
- 1 Tbsp. olive oil
- 1 Tbsp. red wine vinegar (optional)
- 2 handfuls baby arugula (fresh)
- 2/3 cup crumbled feta cheese (or Parmesan cheese)
- 1/4 cup fresh basil (loosely-packed julienned, or torn )
- cracked black pepper (freshly-)
- 1/4 cup toasted pine nuts (optional)
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NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories90Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium140mg6% |
| Potassium180mg5% |
| Protein4g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C25% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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