Diabetes Forecast

Pasta With Roasted Asparagus

Per Serving

Pasta With Roasted Asparagus

Makes: 7
Serving Size: 1 cup
Calories 200
Fat 7 g
Saturated Fat 1.3 g
Trans Fat 0 g
Carbohydrate 30 g
Fiber 5 g
Sugars 3 g
Cholesterol 5 mg
Sodium 45 mg (without added salt)
Protein 7 g
Choices: Starch 1.5, Vegetable 1, Fat 1
  • Makes: 7
  • Serving Size: 1 cup
  • Preparation Time: 17 minutes
  • Cooking Time: 12 minutes


Roasted Asparagus
1 lb. fresh asparagus, tough ends removed and stalks cut diagonally into 1-inch lengths
2 tsp. olive oil
1 tsp. fresh lemon juice
Salt and pepper to taste
8 oz. whole-wheat penne or other shaped pasta (choose a low-carb brand if desired; not included in nutritional analysis)
1 tsp. olive oil
1/2 cup diced onion
3 garlic cloves, minced
1/4 cup coarsely chopped walnuts
pinch red pepper flakes (add more if you like your food hotter; not included in nutritional analysis)
2 Tbsp. minced fresh parsley
1 oz. reduced-fat goat cheese, crumbled
2Tbsp.fresh grated Parmesan cheese
Salt and pepper to taste


  1. Prepare the asparagus. Preheat the oven to 450°F. Toss the asparagus with the olive oil, lemon juice, and salt and pepper. Arrange the asparagus in a single layer on a baking sheet and roast in the oven for about 7 to 8 minutes until browned. Remove the asparagus from the oven.
  2. For the pasta, cook the pasta according to package directions. Meanwhile, in a large skillet, heat the olive oil. Add the onion and garlic, and sauté for 3 minutes. Add in the walnuts and sauté for 2 minutes. Add in the red pepper flakes and parsley. Drain the pasta, reserving about 1/2 to 3/4 cup of the cooking liquid.
  3. Add the pasta to the onion-garlic-walnut mixture and toss. Add in the reserved cooking liquid, roasted asparagus, goat cheese, and Parmesan cheese. Add salt and pepper to taste, and toss again.

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