Fusilli with Roasted Tomatoes, Asparagus & Shrimp
From EatingWell: March/April 1993
Roasted tomatoes, asparagus, garlic and shrimp make a tasty topping for whole-wheat fusilli.
- 12 plum tomatoes, quartered lengthwise
- 4 teaspoons extra-virgin olive oil, divided
- Freshly ground pepper, to taste
- 1 small head garlic
- 1 pound thin asparagus, trimmed and cut into 2-inch lengths (or larger stalks, peeled and halved lengthwise before cutting)
- 1 pound large shrimp, peeled and deveined
- 12 ounces whole-wheat fusilli, or rotini
- 2 teaspoons lemon juice
- 1 tablespoon chopped fresh oregano, or 1 teaspoon dried
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- Salt, to taste
- Set oven rack in lower third of oven. Preheat oven to 450°F.
- Toss tomatoes with 2 teaspoons oil and a generous grinding of pepper in a large roasting pan. Slice the top 1/2 inch off the garlic head and discard; pull off any loose papery skin. Wrap in foil and add to the roasting pan.
- Roast without stirring until the tomatoes are wrinkled and beginning to brown, about 20 minutes. Scatter the asparagus and shrimp over the tomatoes and roast until the shrimp are curled and firm and the asparagus is tender, about 10 minutes longer. Remove the garlic from the pan, unwrap and let cool for 5 minutes. Cover the roasting pan to keep warm.
- Meanwhile, cook pasta in a large pot of boiling salted water until tender but firm, about 8 minutes. While the pasta is cooking, separate the garlic cloves and squeeze out the soft pulp. Mash to a paste with the flat side of a knife.
- Drain the pasta and return to the pot. Add the remaining 2 teaspoons oil, mashed garlic, lemon juice, oregano, thyme, salt and pepper, tossing to evenly coat the pasta. Transfer the pasta to the roasting pan and toss gently to combine, making sure to scrape up any bits from the bottom of the pan. Serve immediately.
Per serving: 347 calories; 5 g fat (1 g sat, 3 g mono); 115 mg cholesterol; 52 g carbohydrates; 0 g added sugars; 24 g protein; 8 g fiber; 184 mg sodium; 614 mg potassium.
Nutrition Bonus: Selenium (45% daily value), Vitamin C (42% dv), Vitamin A (35% dv), Iron (22% dv), Potassium (18% dv), Folate (15% dv).
Carbohydrate Servings: 3
Exchanges: 3 starch, 1 1/2 vegetable, 2 very lean meat, 1 fat
More From EatingWell
When you need a little pick-me up, skip the sugar-laden energy...
The Meatless Monday movement is growing in popularity across...
If you work out in the morning, refuel with one of these...
Few things are more satisfying on a chilly night than a...
Sunscreen helps keep your skin healthy and beautiful,...
Baked potatoes are the perfect accompaniment to your favorite...
These quick dinner recipes are tastier, healthier versions of...
A great salad deserves a great dressing. So we've created...
These delicious slim-down dinners all clock in at just 400...
Spaghetti squash is the ultimate pasta impostor: it is a...
These spicy recipes are packed with flavor and metabolism-...
The DASH diet (Dietary Approaches to Stop Hypertension) may...
Weeknight meals are made easy with these 20-minute, low-...
The next time you’re thinking about ordering takeout, put...
When you surround yourself with healthy and delicious food,...
If you’re trying to slim down, our low-calorie dinners to...
- Entertaining, casual
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- March/April 1993