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May 5, 2011 - 12:31pm — MusicMaven

Recipe of the Day (from Self Magazine)

Joanna's been busy in the kitchen since returning from her tour. She made a great spring dish last night, pasta with asparagus, lemon and goat cheese. If anyone has a tasty, healthy recipe to share, Joanna would love to hear from you:)

Asparagus Whole-Wheat Pasta With Lemon Dressing

Asparagus is in season (that is, cheap). Our testers, aka your trusty SELF staffers, raved about this delish dish from vegetarian chef Emily Malone of Alexandria, Virginia.

Serves 2

INGREDIENTS

  • 1 lb fresh asparagus, trimmed and cut into bite-size pieces
  • 4 oz whole-wheat penne
  • 1/4 cup sun-dried tomatoes, chopped
  • 1 cup fresh basil, chopped
  • 1 tablespoon grated lemon zest
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 cup crumbled feta

PREPARATION

  1. Boil asparagus until tender, 3 to 5 minutes. Remove asparagus from water with a slotted spoon. Add pasta to boiling water and cook as directed on package. Drain pasta and add to a bowl with all remaining ingredients except cheese. Stir to combine. Portion into 2 bowls and top with feta. Salt to taste. (Craving a creamier, richer taste? Swap goat cheese for feta.)

The skinny

387 calories per serving, 13 g fat (3 g saturated), 58 g carbs, 12 g fiber, 17 g protein



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