Vermicelli with asparagus and tomatoes

Ingredients

• 2 teaspoons extra-virgin olive oil, divided
• 6 asparagus spears
• 4 ounces dried whole-grain vermicelli
• 1 medium tomato, chopped
• 1 tablespoon minced garlic
• 2 tablespoons chopped fresh basil
• 4 tablespoons freshly grated Parmesan, divided
• 1/8 teaspoon ground black pepper, or to taste

Directions

Add 1 teaspoon of the olive oil to a skillet. Saute asparagus over medium-high heat until lightly browned and tender-crisp. Remove from pan and allow to cool. Cut into 1-inch pieces.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until tender (al dente), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

Put the pasta into a large bowl. Drizzle the remaining 1 teaspoon olive oil over the pasta and toss gently. Add the tomato, garlic, basil, asparagus, and 2 tablespoons of the Parmesan. Toss to mix evenly.

Divide the pasta between individual plates. Top each serving with 1 tablespoon Parmesan and black pepper, as desired. Serve immediately.

Serving Information

Serves 2

Nutritional analysis per serving

Calories: 325
Total carbohydrate: 48 g
Cholesterol: 9 mg
Dietary fiber: 8 g
Monounsaturated fat: 4 g
Protein: 13 g
Saturated fat: 2 g
Serving size: About 1 cup pasta with vegetables
Sodium: 160 mg
Total fat: 9 g

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free): 1/2
Fats and oils: 1
Grains and grain products: 3
Vegetables: 1

Diabetes Meal Plan Choices

Fats: 2
Nonstarchy vegetables: 1
Starches: 3

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 3
Fats: 2
Vegetables: 1