Sundried Tomato and Asparagus Feta Pasta | Salt and Sage Nutrition

Salt and Sage Nutrition

Name: Sundried Tomato and Asparagus Feta Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3
Cuisine: American
Ingredients: Volcano Burst Lemon Juice; Maldon Salt; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Jacobs Farm Organic Padron Pepper; Spicely Organics Garlic Powder, Organic; Spicely Organics Onion Powder, Organic; Southwest Frontier Spices Red Pepper, Crushed; Jacobs Farm Sundried Tomato Organic; Organic Asparagus; Belfiore Cheese Crumbled Feta Cheese; No Yolks Pasta, Whole Grain, Egg White, Extra Broad

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Sundried Tomato and Asparagus Feta Pasta

Serves 315 mins prep35 mins cook

A comforting and high-protein pasta dish featuring roasted asparagus and feta, tossed with sundried tomatoes and protein pasta, perfect for a weeknight dinner.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

fl oz olive oil

fl oz lemon juice

tsp salt

pepper

tbsp garlic powder

tbsp onion powder

Southwest Frontier Spices Red Pepper, Crushed

tsp red pepper flake

cup sundried tomatoes

cup asparagus

feta

No Yolks Pasta, Whole Grain, Egg White, Extra Broad

whole-wheat pasta

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Instructions

Preheat oven to 400 degrees. Chop about 2-3 cups of asparagus into 1 inch sections. Add to a large bowl and season with salt, pepper, garlic powder, onion powder, olive oil, and lemon juice. Add asparagus to your baking dish and place feta block in the middle (season as well). Bake for 35 minutes. While asparagus is baking, boil protein pasta (about 3 servings) and chop up about 3/4 cups sundried tomatoes. Once fully baked, mix asparagus, sundried tomatoes, feta, and pasta. Serve with red pepper flakes on top.

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