Lemony Whole-Wheat Pasta Primavera

Name: Lemony Whole-Wheat Pasta Primavera Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 1 lb fresh asparagus trimmed and cut into bite-size pieces; 4 oz whole-wheat penne; 2 tablespoons sun-dried tomatoes chopped; 1 cup fresh basil chopped; 1 tablespoon lemon zest; 2 tablespoon fresh lemon juice; 2 cloves of garlic chopped; coarse sea salt to taste; 2 cups baby arugula

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Minutes to Prepare: 15
Minutes to Cook: 10

Number of Servings: 2

Ingredients

1 lb fresh asparagus, trimmed and cut into bite-size pieces 4 oz whole-wheat penne 2 tablespoons sun-dried tomatoes, chopped 1 cup fresh basil, chopped 1 tablespoon lemon zest 2 tablespoon fresh lemon juice 2 cloves of garlic, chopped coarse sea salt to taste 2 cups baby arugula

Directions

Wash asparagus and snap off woody ends. Boil 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 arugula. Stir to combine. Salt to taste. Divide arugula leaves between two bowls. Top with pasta mixture.

Serving Size:�Makes 2 servings

Servings Per Recipe: 2

Nutritional Info Amount Per Serving