2 cups sliced cremini mushrooms
1/2 lb. fresh or frozen asparagus, cut into 1 1/2 inch pieces
1 small onion, coarsely chopped (approx. 1 cup)
2 Tablespoons olive oil
2 cloves garlic, minced (approx. 2 teaspoons)
1/2 teaspoon red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1/2 13.25 oz. package whole-wheat linguine
1/2 cup torn fresh basil leaves
One bag of Trader Joe's Meatless Meatballs
DIRECTIONS
1. Preheat oven to 450 degrees. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes on a coated cookie sheet. Roast 20 minutes or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.
2. Start your pasta water, if you haven't already.
3. Add tomatoes and meatballs to pan, and roast 7-10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl.
4. Sprinkle wine over vegetables return pan to oven and let wine cook off about 5 minutes.
5. Meanwhile, prepare pasta according to package directions. Drain pasta.
6. Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired. Stir in torn fresh basil leaves, and serve immediately.
Serves 6 (1-1/2 cups)
Calories: 324
Fat: 10g
Protein: 20g
Carbs: 43.5g
No comments:
Post a Comment