I’ve said before that we aren’t big pasta eaters in my house, but now that you can buy tasty whole wheat pastas, I’m willing to give them a try.
When you’re looking for a whole wheat pasta on your grocery shelves, be sure the label reads “100% whole wheat pasta,” not “whole wheat blend.”
Then give this healthy pasta salad recipe from The World’s Healthiest Foods at try. You won’t be disappointed.
Happy, healthy cooking!
- * ¼ lb fusilli (corkscrew) pasta
- * 1 large bunch asparagus cut into 1-inch lengths, discarding bottom fourth
- * ½ medium onion, minced
- * ½ basket cherry tomatoes, quartered (gently squeeze to remove seeds)
- * 5-6 medium cloves garlic, pressed
- * 3 TBS chopped fresh basil (or 1 TBS dried basil)
- * 1 TBS chopped fresh tarragon(or 1 tsp dried tarragon)
- * 3 TBS fresh lemon juice
- * 1 TBS balsamic vinegar
- * 3 TBS extra virgin olive oil
- * salt and cracked black pepper to taste
- * *optional 4 oz goat cheese
- 1. Cook pasta according to instructions on package.
- 2. While pasta is cooking prepare rest of the ingredients. Place everything but asparagus in a bowl and set aside.
- 3. When pasta is about 3 minutes from being done, add asparagus to cooking pasta. (If asparagus is thick you may want to add 4 minutes before it's done. Or if it is thin, add 2 minutes before it's done.) Drain and rinse in cold water in colander when done. Make sure it drains well so it doesn't dilute flavor.
- 4. Toss with rest of ingredients, and season with salt and pepper.
calories from fat 101.70
calories from saturated fat 14.52
protein 7.29 g
carbohydrates 30.80 g
dietary fiber 5.02 g 20.08
soluble fiber 0.87 g
insoluble fiber 3.98 g
sugar – total 4.60 g
fat – total 11.30 g
saturated fat 1.61 g
trans fatty acids 0.00 g
cholesterol 0.00 mg
water 201.65 g
ash 1.28 g
Weight Watchers Points 5