By Mayo Clinic Staff

Dietitian's tip:

Olive oil used in place of other fats can lower your risk of heart disease by reducing your blood cholesterol level.

Number of servings

Serves 2

Ingredients

  1. 2 teaspoons extra-virgin olive oil, divided
  2. 6 asparagus spears
  3. 4 ounces dried whole-grain vermicelli
  4. 1 medium tomato, chopped
  5. 1 tablespoon minced garlic
  6. 2 tablespoons chopped fresh basil
  7. 4 tablespoons freshly grated Parmesan, divided
  8. 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 tender (al dente), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

Put the pasta into 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. Toss to mix evenly.

Divide the pasta between individual plates. Top each serving with 1 tablespoon Parmesan and black pepper, as desired. Serve immediately.

Nutritional analysis per serving

Serving size :About 1 cup pasta with vegetables

  • Total carbohydrate 48 g
  • Dietary fiber 8 g
  • Sodium 160 mg
  • Saturated fat 2 g
  • Total fat 9 g
  • Trans fat 0 g
  • Cholesterol 9 mg
  • Protein 13 g
  • Monounsaturated fat 4 g
  • Calories 325
  • Total sugars 3 g
  • Added sugars 0 g
Oct. 05, 2017