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Asparagus and tomato vermicelli

Tip by Mayo Clinic staff


Replacing other fats with olive oil may reduce the risk of heart disease by lowering blood cholesterol levels.

To be plant based, please do not use cheese.

Number of copies

Service 2

High Fiber

    Healthy Carbohydrates


  1. 2 teaspoons extra virgin olive oil, divided

6 stalks asparagus

    4 oz dried whole wheat vermicelli

  1. 1 medium tomato, chopped
  2. 1 tablespoon minced garlic
  3. 2 tablespoons chopped fresh basil
  4. 4 tablespoons freshly grated Parmesan, divided
    1/8 tsp ground black pepper, or aste


      Add 1 tsp olive oil to a frying pan. Sauté asparagus over medium heat until lightly browned and crisp. Remove from pan and cool. Cut into 1-inch pieces.

      Fill a large pot 3/4 full with water and bring to a boil. Add pasta and cook until tender (al dente), 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.

      Put the pasta in a large bowl. Drizzle the remaining 1 teaspoon olive oil over the pasta and toss gently. Add tomatoes, garlic, basil, asparagus and 2 tablespoons Parmesan. Stir well.

      Divide pasta between plates. Add 1 tablespoon Parmesan cheese and black pepper to each serving, as desired. Serve immediately.

      Nutrition analysis per serving

      Serving Size: About 1 cup Vegetable Pasta

        Total Carbohydrates 48 g

      • Dietary Fiber
      • 8g

      • Sodium
      • 160 mg

      • Saturated Fat
      • 2 g

      • Total Fat
      • 9 g

      • Trans fat 0g
      • Cholesterol
      • 9 mg

      • Protein
      • 13 g

      • Monounsaturated fat
      • 4g

      • Calories
      • 325

      • Total Sugars
      • 3 g

      • Added sugar 0 g

      Diabetes Meal Plan Options

      • Fat 2
      • Non-starchy vegetables
      • 1

      • Starch 3

      August. February 2, 2022




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