Pasta Puttanesca with Grape Tomatoes and Asparagus

Pasta Puttanesca

with Grape Tomatoes and Asparagus

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dinner

This lighter take on a classic puttanesca is packed with vegetables of all colors and textures. The tomatoes break down into a luscious sauce, which is served over whole wheat pasta for an added nutritional punch. Peppery baby arugula rounds out the meal.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
530
FAT
24g
CARBOHYDRATES
73g
PROTEIN
17g

MAIN INGREDIENTS

  1. 6 oz whole wheat fettuccine
  2. 2 cloves garlic
  3. 2 tbsp capers
  4. ⅓ cup Kalamata olives
  5. 6 oz asparagus
  6. 4 oz cherry tomatoes
  7. 1 can diced tomatoes
  8. 1 tsp dried oregano
  9. ¼ tsp crushed red pepper
  10. 2 oz baby arugula
  11. 2 tbsp Follow Your Heart® organic balsamic vinaigrette
  12. 1 tbsp vegan parmesan
  13. 1 tbsp + 2 tsp olive oil*
  14. Salt*
  15. *Not included
Allergens: coconut, soy, wheat

TOOLS

  • Large pot
  • Large skillet

INSTRUCTIONS

1
Cook the pasta
Bring a large pot of salted water to a boil. Once boiling, add the whole wheat fettuccine and cook until al dente, about 7 to 10 minutes. Reserve ¼ cup of the pasta water and then drain. Toss the fettuccine with 1 tsp olive oil to prevent from sticking.
2
Prepare the vegetables
Thinly slice 2 cloves garlic. Roughly chop the capers. Check the Kalamata olives for pits and then roughly chop. Trim 1 inch from the bottom of the asparagus, then chop the stalks into 2 inch long pieces. Halve the grape tomatoes. Drain the diced tomatoes.
3
Sauté the aromatics
Add 1 tbsp olive oil to a large skillet over medium-high heat. Once hot, add the sliced garlic, chopped capers, chopped olives, oregano, and as much or as little of the crushed red pepper as you’d like. Cook until the garlic has softened slightly, about 1 to 2 minutes.
4
Simmer the sauce
Add the diced tomatoes, reserved pasta water, and 1 tsp olive oil to the skillet. Cook until the liquid reduces, about 3 to 5 minutes. Add the asparagus and grape tomatoes to the skillet. Cook until the asparagus is bright green and the tomatoes soften, about 3 to 5 minutes.
5
Add the fettuccine
Add the cooked fettuccine to the puttanesca sauce. Using tongs, toss the pasta puttanesca in the skillet and simmer until the sauce thickens and coats the pasta, about 2 to 4 minutes.
6
Serve
In a medium bowl, combine the arugula and balsamic vinaigrette. Toss to combine. Divide the pasta puttanesca between large plates and sprinkle with parmesan. Serve alongside the arugula salad.