"Asparagus is a great option because it contains vitamins A for healthy cells and vitamin K for blood clotting, and studies show it has anti-inflammatory properties," says Barilla registered dietitian Anna Rosales." If you don't have or like the taste of asparagus, Barilla executive chef Lorenzo Boni, who developed the recipe, recommends using trimmed and quartered artichokes or sliced zucchini.
1 box (16 ounces) fettuccine
2 tablespoons minced shallots
2 tablespoons extra-virgin olive oil
2 bunches asparagus, thinly sliced
1 cup chicken broth
1 cup cherry tomatoes, quartered
1 tablespoon chopped fresh Italian parsley
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, sauté shallots in olive oil in a medium-sized skillet over medium heat for 3 minutes. Add asparagus and season with salt and pepper. Add broth and simmer for 2 minutes. Blend approximately 1/3 mixture in a covered blender until well combined, then return mixture to the skillet. Add fettuccine and tomatoes and toss for 2 minutes. Stir in parsley and cheese before serving.
Nutrition score per serving: 280 calories, 7g fat (2g saturated), 46g carbs, 11g protein, 2g fiber