Health

Roasted Garlic, Artichoke, and Asparagus Pasta

roasted-garlic-artichoke-asparagus-quinoa Travis Rathbone

Ingredients

  • 1 pound asparagus, trimmed and cut into 1-inch lengths
  • 1 15-oz. can quartered artichoke hearts, drained and patted dry
  • 1 large red onion, coarsely chopped
  • 3 tablespoons pls 1 tsp. extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 head garlic, unpeeled, halved horizontally
  • 8 ounces quinoa rotelle
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 cup grated Parmesan

Preparation


1. Preheat oven to 450°F. In a bowl, toss asparagus, artichokes, onion, 2 Tbsp. oil, thyme and 1/2 tsp. each salt and pepper. Spread on a baking sheet. Place each garlic half, cut-side up, on a piece of foil. Drizzle each with 1/2 tsp. oil. Wrap tightly; place next to vegetables on sheet. Roast, stirring vegetables occasionally, until vegetables are golden and garlic is soft, 20 minutes. Unwrap garlic, squeeze out cloves and mash.

2. Bring a pot of water to a boil. Add 1 tsp. salt and pasta. Stir and cook until pasta is al dente, 9 minutes or according to package directions.Reserve 1/2 cup water; drain pasta.

3. In a large nonstick skillet, warm 1 Tbsp. oil over medium heat. Add vegetables, garlic, vinegar, cooking water, pasta and 1/2 tsp. each salt and pepper. Simmer, stirring, until pasta is well coated. Top with Parmesan. 


  • Prep Time:
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  • Yield: 4

Nutritional Information

Calories per serving: 450
Fat per serving: 15g
Saturated fat per serving: 3g
Cholesterol per serving: 4mg
Fiber per serving: 15g
Protein per serving: 15g
Carbohydrate per serving: 69g
Sodium per serving: 875mg
Iron per serving: 6mg
Calcium per serving: 207mg

Good to Know

Quinoa has more protein than any other grain, and this meal has 15 grams each of protein and fiber to keep you satisfied.

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