Fun and Delicious Fiber

Peter Castillo | posted June 22, 2009 |

I make this dish so regularly that every time I am in the supermarket, I pick up a pint of grape tomatoes knowing that I will be using them in the near future. It is a great, light, tasty and quick dish to prepare. My wife likes any kind of pasta but, I like Pappardelle. You can use any pasta you prefer or happen to have on hand.

Fresh tomatoes and asparagus add fiber to this dish, while the olive oil provides healthy fat. If you’d like to add protein to the dish, try adding roasted chicken or tuna.




Pasta with Grape Tomatoes
Ingredients
¼ cup olive oil
2 large garlic cloves sliced thin
1 bunch blanched or grilled Asparagus
1 pint grape or cherry tomatoes, sliced in half
½ teaspoon red pepper flakes
2 large basil leaves, chopped
salt to taste
1 pound Pappardelle pasta
freshly grated Parmagiano-Reggiano cheese for serving

Directions
1. Bring a pot of liberally salted water to a boil, add pasta and cook until al dente. When pasta is cooked, set aside ¼ cup of the cooking liquid and drain the rest.
2. While the past cooks, add olive oil and garlic to a large sauté pan over medium heat. Cook until garlic is lightly browned, then add the sliced tomatoes, red pepper flakes, basil, and salt.
3. Sauté the tomatoes until they are softened and have started to release their juices, about 3 minutes. Add Asparagus and toss.
4. Add the ¼ cup of cooking liquid to the sauté pan with the sauce and toss until completely coated.
5. Dish out into individual serving bowls and serve with grated Parmagiano-Reggiano. Season with sea salt and fresh ground pepper.