Asparagus Pesto Pasta

File this under ridiculously easy meals.

Monday night I wasn’t feeling the steak and potatoes we had planned. Probably a side effect of recovering from that stomach bug I had. I wanted something comfort-foodie. Pasta is always a great option for this, especially when garlic bread is on the side. Unfortunately I didn’t have any garlic bread, but I did have loads of organic pasta from Costco that needed to be used.

Asparagus Pesto Pasta

Serves 4

Nutritionals: Cal: 413, Carb: 46g, Fat: 21 g, Pro: 10g, Fiber: 3g, Sugar: 3g


8 oz pasta of your choice (I used fusilli)

12 spears asparagus, chopped

8 large cherry or grape tomatoes, halved or quartered depending on their size

3/4 cup prepared pesto (I used Trader Joe’s)


Bring pot of water to boil and add pasta. Cook according to package directions. Three minutes prior to finish, add the asparagus. Drain and toss with pesto and tomatoes. Add salt and pepper to desired taste.

Like I said, easy peasy.

What is your favorite way to eat pesto?


Lemon Asparagus Pasta

It is no secret I love lemon. Evidence found here, here, and here. Clearly I should have been born in Italy*.

*The Hubs’ parents had an exchange student (hi Sylvia!) from Italy a few years back and she was obsessed with lemons. She says it is an Italian thing. I believe her.

Another ingredient that blesses my dinner plate (or snack plate, or lunch pate) with great frequency is the oh so delicious garlic clove.

Asparagus, however, is reserved for special occasions. Such occasions usually involve a trip to the farmer’s market, which means they only happen between May and October.


Put all of these ingredients together and you’ve got a fabulous summer meal.

Lemon Asparagus Pasta

Serves 5

Nurtitionals: Cal: 307, Carb: 36g, Pro: 9g, Fat: 14g, Fiber: 7g, Sugar: 3g



8 oz pasta of your choosing (my favorite is Barilla Plus)

2 cups chopped asparagus (approximately 1 inch chunks)

3/4 cup diced green onion

1/3 cup shredded parmesan

*optional: protein source of your choice (chicken, garbanzo beans, tofu), will add extra calories. We added one 8oz grilled chicken breast. (not included in nutritionals).


3 TBS lemon juice

4 garlic cloves, minced

1 TBS stone ground mustard

1/4 cup extra virgin olive oil

1 tsp sea salt

1/2 tsp black pepper


Boil pasta according to package directions. When 3 minutes remain, add cut asparagus to pasta and continue to cook.

Meanwhile mix all dressing ingredients.

After pasta finishes cooking, drain and add back to pot. Stir in green onions, parmesan and dressing. Serve immediately.