Roasted Garlic, Artichoke, and Asparagus Pasta Recipe

Quinoa has more protein than every other grain, which meal has 15 grams each of protein and fiber to help keep you satisfied.

Recipe Is: Meatless, Low Cholesterol

Ingredients

  • 1 pound asparagus, trimmed and reduce 1-inch lengths
  • 1 15-oz. can quartered artichoke hearts, drained and patted dry
  • 1 large red onion, coarsely chopped
  • 3 tablespoons pls 1 tsp. extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 head garlic, unpeeled, halved horizontally
  • 8 ounces quinoa rotelle
  • 1 1/2 tablespoons balsamic vinegar
  • 1/4 cup grated Parmesan

Nutritional Information

  • Calories per serving 450
  • Fat per serving 15g
  • Saturated fat per serving 3g
  • Cholesterol per serving 4mg
  • Fiber per serving 15g
  • Protein per serving 15g
  • Carbohydrate per serving 69g
  • Sodium per serving 875mg
  • Iron per serving 6mg
  • Calcium per serving 207mg
  • Calories per serving 450
  • Fat per serving 15g
  • Saturated fat per serving 3g
  • Cholesterol per serving 4mg
  • Fiber per serving 15g
  • Protein per serving 15g
  • Carbohydrate per serving 69g
  • Sodium per serving 875mg
  • Iron per serving 6mg
  • Calcium per serving 207mg

How to Make It

1. Preheat oven to 450F. Inside a bowl, toss asparagus, artichokes, onion, 2 tablespoons. oil, thyme and 1/2 tsp. each pepper and salt. Spread on the baking sheet. Place each garlic half, cut-side up, on the piece of foil. Drizzle each with 1/2?tsp. oil. Wrap tightly; place next to vegetables on sheet. Roast, stirring vegetables occasionally, until vegetables are golden and garlic is soft, Twenty minutes. Unwrap garlic, squeeze out cloves and mash.

2. Bring a pot of water to a boil. Add 1 tsp. salt and pasta. Stir and cook until pasta is al dente, 9 minutes or according to package directions.Reserve 1/2?cup water; drain pasta.

3. In a large nonstick skillet, warm 1 Tbsp. oil over medium heat. Add vegetables, garlic, vinegar, cooking water, pasta and 1/2 tsp. each pepper and salt. Simmer, stirring, until pasta is well coated. Top with Parmesan.?