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
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
How to Make It
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.
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