Pasta is always a quick-fix dinner for busy students. It hardly takes any time to make, uses only a few cheap ingredients and requires little preparation. But sometimes the same old spaghetti in red sauce gets old. If your taste buds are craving something new, this balsamic wheat pasta and asparagus is an awesome low-cal alternative to your regular Italian flavors.
Pasta is always a quick-fix dinner for busy students. It hardly takes any time to make, uses only a few cheap ingredients and requires little preparation. But sometimes the same old spaghetti in red sauce gets old. If your taste buds are craving something new, this balsamic wheat pasta and asparagus is an awesome low-cal alternative to your regular Italian flavors.
Balsamic wheat pasta and asparagus
1/2 package wheat spaghetti
1 bunch of asparagus
1/4 cup low-fat cream
6 tbsp. balsamic vinegar
3 cloves of garlic
1/2 medium yellow onion
2 tbsp. butter
Salt and pepper
This savory plate makes for a healthy and delicious dinner. Fresh, earthy asparagus paired with the tangy balsamic vinegar is a perfect combination of rich flavors that will leave you satisfied.
Break off the hard, white asparagus ends and cut each stalk into four pieces. Chop yellow onion and mince garlic. In a large saucepan over medium heat, add butter, onion and garlic. Simmer until onions begin to turn translucent. Bring a pot of water to boil and add wheat spaghetti.
Cook for 10 minutes or until al dente. Add asparagus and a few teaspoons of water to frying pan. Cover with a large lid for three minutes or until asparagus is fork tender. Drain wheat spaghetti, and combine with asparagus, onion and garlic mixture. Add low-fat cream and balsamic vinegar. Salt and pepper to taste.
Enjoy!
