Roasted Asparagus & Mushroom Pesto Pasta Salad
Ingredients:
- 1 bunch asparagus (about 2 cups)
- 1 large tomato, diced (about 1 ¼ cups)
- 8 oz. mushrooms, sliced (1 cup)
- 3 cups Miracle Noodles® Fettuccine*
- Salt and pepper, to taste
- Zero-calorie nonstick cooking spray
Basil Pesto Ingredients:
- ¼ cup chicken broth or water
- ¼ cup fresh basil leaves
- 3 cloves raw garlic
- 2 Tbsp apple cider vinegar
- 2 Tbsp lemon juice
- ¼ tsp dried oregano
- Salt and pepper, to taste
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Purée pesto ingredients in a food processor. This step can be done 1-2 days in advance.
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Preheat oven to 425°F.
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Cut off asparagus ends, cut stalks into 1-inch pieces.
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Place on a cookie sheet. Add mushrooms to pan then spray with zero-calorie nonstick cooking spray and season with salt and pepper. Toss to coat veggies and place in oven.
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Cook for 12-15 minutes, or until tender yet slightly crisp.
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Cook fettuccine to package directions. When finished cooking, drain.
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In a large bowl, combine pasta, roasted asparagus, mushrooms, pesto, and diced tomato. Stir to cover everything in pesto.
*Available online or in all Red Mountain locations.
For Flex™ Patients: Top with 1 oz. of grated parmesan cheese. Recipe Yields: 4 1/4 cups of vegetables
