I've been missing in action for a while now. The holiday season was busy and I did not get around to doing much computer work. I have started loosing weight with my new lifestyle and have been cooking healthy. It's hard to live healthy when you love so much rich foods. In a effort to try to have my "cake" and eat it too, I've turned to healthy carbs and less of them plus lots of veggies. I find that when I splurge and buy good organic vegetables or go to the farmers market that I feel much better about cooking light and eating light. I don't miss the heavy sauces and butters.
I don’t love the whole wheat pasta but the Barilla Plus Multigrain Pasta is good. Its high fiber, high protein, and high in Omega-3’s and tastes great. I’m serving this healthy recipe with a big green salad.
Serves 4
12 ounces cooked Barilla Plus Multigrain Spaghetti
1 pound fresh asparagus, cut into 1 ½ inch pieces
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, chopped
Salt and pepper to taste
10-12 fresh basil leaves, roughly chopped
1 lemon, zest and juice
Fresh grated parmesan cheese for garnish, optional
Cook pasta according to package directions. Drain pasta and reserve ½ cup of the pasta water.
In a large nonstick sauté pan, melt butter with the olive oil over medium heat and add the garlic. Sauté garlic for 30 seconds then add asparagus to the pan. Continue to sauté until the asparagus becomes crisp tender about 5 minutes. Add lemon zest and fresh basil and pasta water; cook for 1-2 minutes longer. Turn off heat and add lemon juice, salt and pepper. Toss asparagus mixture with pasta and serve.
Serves 4
12 ounces cooked Barilla Plus Multigrain Spaghetti
1 pound fresh asparagus, cut into 1 ½ inch pieces
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, chopped
Salt and pepper to taste
10-12 fresh basil leaves, roughly chopped
1 lemon, zest and juice
Fresh grated parmesan cheese for garnish, optional
Cook pasta according to package directions. Drain pasta and reserve ½ cup of the pasta water.
In a large nonstick sauté pan, melt butter with the olive oil over medium heat and add the garlic. Sauté garlic for 30 seconds then add asparagus to the pan. Continue to sauté until the asparagus becomes crisp tender about 5 minutes. Add lemon zest and fresh basil and pasta water; cook for 1-2 minutes longer. Turn off heat and add lemon juice, salt and pepper. Toss asparagus mixture with pasta and serve.
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