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Rice Spirals With Roasted Asparagus

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Vegging out hasn't been this tasty in a while.


  • 2 tablespoons of lemon juice
  • 2 tablespoons of water
  • 1 cup low-fat yogurt
  • 1 tablespoon olive oil
  • 2 teaspoons dried Greek oregano
  • 1 teaspoon kosher salt
  • 1 pound fresh asparagus (washed, dried and stalk ends trimmed)
  • 8 ounces Tinkyada brown rice spiral pasta

1 Preheat oven to 425 degrees.

2 Cover a baking pan with foil; set aside.

3 Combine lemon juice, water and yogurt in a small bowl; set aside.

4 In a large bowl, combine oil, oregano and salt; add asparagus and toss until well-covered with oil/herb mixture.

5 Spread asparagus in a single layer on baking pan.

6 Bake for 12 minutes.

7 While asparagus is baking, boil pasta according to package directions.

8 Serve roasted asparagus over cooked pasta; drizzle with yogurt sauce.

  • Fiber helps prevent heartburn, too, so serve this with slices of whole-grain bread. Also, you can sub in whole-wheat pasta for the rice spirals.

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