Pasta with Asparagus and Tomatoes

25 minutes prep time | Serves 4

What you need:

• 8 oz penne or angel hair pasta
• Olive oil cooking spray
• 1 c red onion, finely chopped
• 8 medium asparagus, cut in 1/2-inch slices
• 1/2 c frozen baby green peas
• 1 c vegetable broth
• 12 cherry tomatoes, halved
• Salt and freshly ground black pepper, to taste
• 1/2 c crumbled feta cheese
• 1 Tbsp extra-virgin olive oil
• 1/4 c fresh basil leaves, chopped
• 1/4 c fresh flat-leaf parsley, chopped

What you do:

1. Cook pasta according to package directions. Drain and transfer to a large oven-proof bowl. Spray pasta generously with cooking spray and toss to keep pasta from sticking. Place bowl in oven at low temperature (200 to 250°) to keep warm.
2. While the pasta is cooking, spray a medium skillet generously with cooking spray and heat over medium-high heat. Saute onion one minute and then add asparagus and peas. Saute until asparagus is bright green, about 2 minutes. Add broth and cook until asparagus is tender-crisp, about 2 minutes. Stir in tomatoes and cook until heated through. Season to taste with salt and pepper.
3. Divide pasta among 4 bowls. Top with vegetables and their liquid. Sprinkle cheese over top, drizzle with extra-virgin olive oil, add basil and parsley for garnish, and serve.

Per serving: 334 Calories, 13 g Protein, 52 g Carbohydrates, 5 g Fiber, 9 g Total fat (4 g sat, 4 g mono, 1 g poly), 375 mg Sodium, Vitamin K, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), B3 (niacin), C, Folate, Copper, Phosphorus, Vitamin A, B6, B12, Pantothenic acid, Calcium, Iron, Magnesium, Manganese, Molybdenum, Potassium, Zinc