Asparagus Tomato and Cheese Fusilli

By Grammie926

Calories 226 Sodium 297 mg
Total Fat 18 g Potassium 0 mg
Saturated 0 g Total Carbs 11 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 6 g
Cholesterol 21 mg

PER 1 cup serving

Ingredients

• 8 oz. uncooked fusilli
• 2 tablespoons olive oil
• 2 1/2 cups sliced asparagus (about 2 inches long)
• 1 tablespoon red onion, finely chopped
• 1 cup organic chicken broth
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tomato, cubed
• 1/4 cup grated Pecorino cheese, plus extra for topping

Preparation

Step 1

Cook pasta according to instructions. Drain and set aside.
Heat oil in a large saucepan over medium high heat. Add asparagus and season with S & P. Cook for about 3 minutes or until tender crisp, stirring occasionally. Remove from heat and set aside. Keep saucepan warm and add chicken broth, onion, lemon zest, and lemon juice. Cook for about 6 minutes, or until sauce is reduced to about 1/2 cup, stirring occasionally.
Reduce heat to low and add tomato, asparagus, and cheese. Mix until combined and remove from heat. Serve topped with freshly grated or shave cheese.