Heart Health Recipes

Lemony Whole Wheat Pasta with Roasted Tomatoes, Shrimp and Asparagus

Ingredients:
12 plum tomatoes, quartered lengthwise
2 teaspoons granulated garlic
1 tablespoon olive oil, divided
1 teaspoon freshly cracked pepper
10 cloves garlic, peeled and minced
1 pound (21-25) shrimp, peeled, deveined, tail on
1 bunch asparagus, trim stems and cut into thirds
1 large lemon, zested and juiced
1 12-oz box whole wheat pasta of your choice
1 teaspoon dried thyme
1 teaspoon dried oregano

Directions:
Preheat oven to 450 degrees.

Toss tomatoes with 1 tablespoon of olive oil, granulated garlic, minced garlic and cracked pepper. Lay tomatoes in large roasting pan layered with parchment paper or foil and roast for 20 minutes.

Add asparagus and shrimp, mix well and roast additional 10 minutes. Cook pasta according to directions, drain and place in a large bowl. Add remaining 1 tablespoon olive oil, lemon zest, lemon juice, thyme and oregano. Mix well.

Add tomatoes, asparagus and shrimp to bowl, scraping all bits and juices from pan. Toss gently but well.

Serve by placing pasta on bottom of plate and topping with tomatoes, asparagus and shrimp.

Nutritional information per serving:
347 calories; 5 g fat (1 g sat, 3 g mono); 115 mg cholesterol; 52 g carbohydrate; 24 g protein; 8 g fiber; 184 mg sodium; 614 mg potassium.

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