| Ingredients |
| 1 box (375g or 5 cups) whole wheat uncooked Rotini pasta 2 cups (500 mL) grape tomatoes cut into halves 1/2 cup (125 mL) fresh basil, chopped 6 tablespoons (75 mL) extra virgin olive oil 1 medium onion, diced 2 cups (500 mL/3 large) Portobello mushrooms, chopped 3 to 3 1/2 cups (750-875 mL/1 bunch) asparagus, chopped 4 cloves garlic, crushed 1 tablespoon (15 mL) ginger, minced 1/2 teaspoon (2 mL) pepper 1/4 teaspoon (1 mL) crushed red pepper 1/2 teaspoon (2 mL) salt (optional) Parmesan cheese to sprinkle |
Preparation
Bring large pot of water to a boil for cooking the pasta.
Meanwhile, waiting for the water to boil, halve grape tomatoes and chop basil. Mix together in a small bowl, adding
two tablespoons (25 mL) of extra virgin olive oil. Set aside.
Dice onion and chop mushrooms. Chop asparagus into 1 inch pieces (2.5 cm).
Discard the coarse woody ends of asparagus stalks. Crush garlic and mince ginger.
Add Rotini to boiling water. Follow package directions for doneness.
Most whole wheat Rotini requires about 12 to 13 minutes of cooking time.
Tip
Asparagus, Grape Tomatoes, Portobello Mushrooms with Whole Wheat Rotini.
Boost your vegetable and fibre intake with this healthy and delicious asparagus and mushroom pasta dish.