Ingredients
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150 g rotini pasta (or corkscrew macaroni or penne)
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300 g green asparagus
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1 tablespoon oil
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1 pinch sugar
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1/4 teaspoon black pepper (or to taste)
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250 g cherry tomatoes, halved (or use a combination of veggies)
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150 g feta cheese, diced (low-fat is fine, can use less)
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1 tablespoon sunflower seeds or 1 tablespoon pine nuts
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Meanwhile prepare asaparagus: Rinse under water, cut off the ends and peel the bottom 1/3 of each stalk. Cut into 2 cm (1/2 inch) pieces.
- Heat the oil in a pan. When its hot add the asparagus and sautee over medium heat for 4 minutes. Sprinkle with sugar and sautee another minutes. Sprinkle with pepper.
- In a big bowl combine cherry tomatoes, asparagus, feta and pasta. Toss to mix and sprinkle with pine nuts or sunflower seeds if using.
- Enjoy.