pasta with asparagus and cherry tomatoes
What started out as a “hmm – I have 2 vegetables in the fridge what ever shall I make for dinner” moment, turned out to be potentially the yummiest, freshest tasting dinner I’ve made in a long time. Being a bit of the arty type, color is a big deal to me. There MUST be color on my plate. I think the nutritional value of white is…zero. Particularly I seem to judge how healthy a meal is based on how much green there is. Then how much red there is. And it really is true, the most naturally deeply colored foods are the ones with the highest antioxidants. Think of any of the superfoods you’ve heard of: blueberries, acai berries, broccoli, pomegranates – all deeply colored. Simplest health rule ever: if your plate has color(umm food dye doesn’t count), you’re doing ok!
If you need something colorful and delicious for the easiest supper ever, give this a try!
Pasta with Asparagus and Cherry Tomatoes
serves about 4
pasta – use whatever you like for as many people as you like. We usually eat brown rice pasta.
1 bunch asparagus, ends trimmed and discarded, chopped into 2 inch pieces
1 container of cherry tomatoes
4 tbs extra virgin olive oil, divided
2 garlic cloves, finely chopped
juice of 1/2 a lemon
sea salt, to taste
feta (or romano) to garnish
Directions: Boil pasta. In a large pan, heat 2 tbs of olive oil over medium heat and saute garlic, sea salt, asparagus and tomatoes, until asparagus is soft and browning, and tomatoes have released their juices. Remove from heat and add lemon juice and remaining olive oil. Toss with pasta and garnish with feta. Enjoy!
