ZenB pasta with asparagus and feta
A vegetarian sauce served with pea fusilli
Servings: 2
Calories: 481kcal
Ingredients
- 15 asparagus spears (or 1 bunch)
- 125 grams feta cheese
- 1 handful basil leaves
- 1/2 lemon
- Extra virgin olive oil
- Black pepper
- 170g grams ZenB pasta I used fusilli for this recipe
Instructions
- Bring a large pot of water to the boil. I don't salt the pasta water but if you prefer to do so then add salt. When the water has come to a rolling boil add the pasta and cook until al dente. Drain well.
- In the meantime, roast the asparagus spears in a preheated oven at 180 C for 10 minutes so that they retain a bite. It the spears are very thick they may need longer in the oven.
- When the asparagus are cooked, cut each spear into three pieces so that they are each about the length of the fusilli.
- Add the asparagus to however much of the drained pasta you wish to eat and arrange on two plates. You can use the leftover pasta to make a salad the following day.
- Scatter over the feta, crumbling it as you do so.
- Give each portion a good grinding of black pepper, roughly tear the basil leaves and divide between the two plates. Squeeze over some lemon juice to taste and drizzle with EVOO.
Nutrition
Calories: 481kcal | Carbohydrates: 10g | Protein: 30g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 56mg | Sodium: 715mg | Potassium: 958mg | Fiber: 13g | Sugar: 3g | Vitamin A: 1230IU | Vitamin C: 21mg | Calcium: 346mg | Iron: 7mg