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Nutrition Facts
Serving Size 268 g
(Approx. 8 Servings)
Amount Per Serving
Calories 290 Calories From Fat 40
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 0 mg 0%
Total Carbohydrate 51 g 17%
Dietary Fiber 6 g 24%
Sugars 7 g
Protein 11 g
Vitamin A 30% Iron 15%
Vitamin C 40% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cavatappi With Asparagus And Tomatoes
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

16 Oz cavatappi
2 1/2 Lb asparagus, washed and cut in 1 1/2-inch pieces
2 Tbsp extra virgin olive oil
4 garlic, chopped
8 medium roma tomato, seeded and chopped
1/2 cup(s) basil, leaves chopped and stems discarded
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Instructions

1
Cook pasta according to package instructions but after the first 5 minutes of cooking, add the cut asparagus and continue to cook for 5 more minutes.
2
Drain and place in large pasta bowl.
3
While pasta and asparagus are cooking, heat a large skillet for 2 minutes over medium-high heat.
4
Add olive oil and garlic.
5
Stir-fry the garlic for 2 minutes.
6
Add chopped tomatoes to garlic and stir-fry for 5 more minutes.
7
Stir in basil and add mixture to drained pasta and asparagus.

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