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

Lori Powell

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Credit: Travis Rathbone

Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

450 calories; fat 15g; saturated fat 3g; cholesterol 4mg; fiber 15g; protein 15g; carbohydrates 69g; sodium 875mg; iron 6mg; calcium 207mg.
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