Zesty Lemon and Asparagus Pasta Recipe
I love asparagus because it is so versatile and very good for you - packed full of vitamins and minerals! I enjoy asparagus best when cooked in its simplicity; in a little water until the colour pops and it is still crunchy.
Ingredients
- 1 cup Maize, rice or any other gluten free pasta (I have used spinach and maize pasta)
- A drizzle Willow Creek lemon infused olive oil
- 1 Packet Tender stem asparagus
- Juice and zest of a lemon
- Handful Pine nuts
- Salt and pepper
Directions
- Cook the pasta as directed, rinse and drain
- Cook the asparagus in a little water for 5 minutes, until al dente and then drain and cut into pieces
- Zest a lemon
- Add the asparagus pieces to a pan with a little lemon infused olive oil, salt, pepper, lemon zest, lemon juice and pine nuts
- Fry for 2 minutes until the flavours infuse
- Toss in the pasta and coat it with the ingredients
- Serve
Useful Links
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 2 servings | |
| Calories 211 | |
| Calories from Fat 24 | 11% |
| Total Fat 2.87g | 4% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 227mg | 6% |
| Total Carbs 43.1g | 11% |
| Dietary Fiber 4.7g | 16% |
| Sugars 2.22g | 1% |
| Protein 4.9g | 8% |
