Recipe: Vermicelli tossed with roasted asparagus and tomatoes

Dietitian's tip: When you use fat, try to choose monounsaturated sources such as olive oil. If used in place of other fats, monounsaturated fat can lower your risk of heart disease by reducing your blood cholesterol level.

SERVES 2

Ingredients

6 asparagus spears
2 teaspoons lemon juice
2 teaspoons olive oil
5 ounces vermicelli
1 medium tomato, chopped
1 tablespoon minced garlic
2 tablespoons chopped fresh basil
4 tablespoons freshly grated Parmesan cheese
1/8 teaspoon ground black pepper, or to taste

Directions

Preheat the oven to 400 F.

In a glass baking dish, add the asparagus, lemon juice and 1 teaspoon of the olive oil. Toss to coat evenly. Bake uncovered until tender-crisp, about 10 minutes. Remove from oven and allow to cool. Cut into 1-inch pieces.

Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.

Add the pasta to a large bowl. Drizzle the remaining 1 teaspoon olive oil over the pasta and toss gently. Add the tomato, garlic, basil, asparagus, 2 tablespoons of the Parmesan cheese and pasta. Toss to mix evenly.

Divide the pasta between individual plates. Top each serving with 1 tablespoon Parmesan cheese and black pepper, as desired. Serve immediately.

Nutritional Analysis

(per serving)

Calories	375	Cholesterol	9 mg
Protein	15 g	Sodium	158 mg
Carbohydrate	59 g	Fiber	3 g
Total fat	9 g	Potassium	292 mg
Saturated fat	2 g	Calcium	141 mg
Monounsaturated fat	4 g