Pasta with asparagus, tomatoes and feta
13
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Spaghetti takes a twirl with fresh asparagus, rocket, roasted tomatoes and a simple no-cook sauce.
Ingredients
Cherry tomatoes
400 g, (or grape)
Dried chilli flakes
½ tsp
Dry pasta
350 g, (spaghetti)
Asparagus
2 bunch(es), cut into 3cm chunks
Capers, rinsed, drained
1 tbs
Lemon juice
1 tbs
Olive oil
1 tbs
Rocket
4 cup(s), (120g)
Oil spray
1 x 3 second spray(s)
Marinated feta cheese
65 g, drained
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place tomatoes cut-side up on prepared tray and sprinkle with chilli. Lightly spray tomatoes with oil and season with salt and freshly ground black pepper. Bake for 10–15 minutes or until tender.
2
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Boil, steam or microwave asparagus for 2–3 minutes or until tender. Drain.
3
Place pasta, asparagus, roasted tomatoes, capers, juice, oil and rocket in a large bowl. Gently toss to combine. Serve pasta sprinkled with feta and freshly ground black pepper.
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