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Categories:Viewed: 94 - Published at: 10 years ago
Ingredients
- 150 g rotini pasta (or corkscrew macaroni or penne)
- 300 g green asparagus
- 1 tablespoon oil
- 1 pinch sugar
- 14 teaspoon black pepper (or to taste)
- 250 g cherry tomatoes, halved (or use a combination of veggies)
- 150 g feta cheese, diced (low-fat is fine, can use less)
- 1 tablespoon sunflower seeds (optional) or 1 tablespoon pine nuts (optional)
Method
- Cook pasta according to package directions.
- Drain and set aside.
- Meanwhile prepare asaparagus: Rinse under water, cut off the ends and peel the bottom 1/3 of each stalk.
- Cut into 2 cm (1/2 inch) pieces.
- Heat the oil in a pan.
- When its hot add the asparagus and sautee over medium heat for 4 minutes.
- Sprinkle with sugar and sautee another minutes.
- Sprinkle with pepper.
- In a big bowl combine cherry tomatoes, asparagus, feta and pasta.
- Toss to mix and sprinkle with pine nuts or sunflower seeds if using.
- Enjoy.
