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Photo of Pasta with asparagus, tomatoes and feta by WW

Pasta with asparagus, tomatoes and feta

13
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
Spaghetti takes a twirl with fresh asparagus, rocket, roasted tomatoes and a simple no-cook sauce.

Ingredients

Cherry tomatoes

400 g, (or grape)

Dried chilli flakes

½ tsp

Dry pasta

350 g, (spaghetti)

Asparagus

2 bunch(es), cut into 3cm chunks

Capers, rinsed, drained

1 tbs

Lemon juice

1 tbs

Olive oil

1 tbs

Rocket

4 cup(s), (120g)

Oil spray

1 x 3 second spray(s)

Marinated feta cheese

65 g, drained

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place tomatoes cut-side up on prepared tray and sprinkle with chilli. Lightly spray tomatoes with oil and season with salt and freshly ground black pepper. Bake for 10–15 minutes or until tender.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Boil, steam or microwave asparagus for 2–3 minutes or until tender. Drain.
  3. Place pasta, asparagus, roasted tomatoes, capers, juice, oil and rocket in a large bowl. Gently toss to combine. Serve pasta sprinkled with feta and freshly ground black pepper.

Notes

SWAP: You can use sliced green beans, broccoli florets or sliced zucchini instead of asparagus.

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