April 8th, 2012
Recipe courtesy of www.newscanada.com. Developed for the Almond Board of California by Award-Winning Author and Registered Dietitian, Liz Pearson. Visit the all-new website at AlmondBoard.com, to discover this and many other delicious almond inspired recipes!
Bring large pot of water to a boil for cooking the pasta.
In the meantime, halve grape tomatoes and chop basil. Mix together in a small bowl, adding two tablespoons of extra virgin olive oil. Set aside.
Dice onion and chop mushrooms. Chop asparagus into 1 inch pieces. Discard the coarse woody ends of asparagus stalks. Crush garlic and mince ginger.
Add rotini pasta to boiling water. Follow package directions for doneness. Most whole wheat rotini requires about 12 to 13 minutes cooking time.
While pasta is cooking, in another saucepan sauté onions in 1/4 cup extra virgin olive oil for one to two minutes at medium heat. Add mushrooms, asparagus, almonds, pepper and crushed red pepper to saucepan. Sauté for about six minutes or until asparagus is tender yet crisp. Add garlic and ginger to saucepan and sauté for another one to two minutes. Be careful not to let the garlic burn.
When the pasta is cooked, drain water and add pasta back into large pot. Add bowl containing grape tomatoes mixture, along with sautéed vegetables and almonds. Mix all ingredients together gently.
Nutrients per serving: 462 calories, 23 g fat, 10 g fibre, 55 g carbs, 17 g protein Excellent source of magnesium and vitamin E.