Directions:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.09 Kcal (1390 kJ) | ||
| Calories from fat | 112.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.47g | 19% | |
|---|---|---|---|
| Cholesterol | 22mg | 7% | |
| Sodium | 5052.12mg | 211% | |
| Potassium | 379.14mg | 8% | |
| Total Carbs | 35.01g | 12% | |
| Sugars | 5.33g | 21% | |
| Dietary Fiber | 5.21g | 21% | |
| Protein | 14.74g | 29% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 2.9mg | 16% | |
| Calcium | 314.4mg | 31% | |
| Amount Per 100 g | |||
| Calories | 123.28 Kcal (516 kJ) | ||
| Calories from fat | 41.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 19% | |
|---|---|---|---|
| Cholesterol | 8.17mg | 7% | |
| Sodium | 1875.41mg | 211% | |
| Potassium | 140.74mg | 8% | |
| Total Carbs | 13g | 12% | |
| Sugars | 1.98g | 21% | |
| Dietary Fiber | 1.93g | 21% | |
| Protein | 5.47g | 29% | |
| Vitamin C | 5.7mg | 26% | |
| Iron | 1.1mg | 16% | |
| Calcium | 116.7mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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