A very tasty and colourful Spring pasta.
Before you start
Keep the serving plates warm on the stove while you're preparing the dish.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
- Preheat the oven to 230ºC/450ºF.
- Prepare the asparagus. Lay the asparagus in a single layer on an oiled baking tray. Coat thoroughly with oil, then add a little salt. Bake in the middle of the oven until the asparagus change colour, about 8-10 min, depending on their size. Shake the tray a couple times during cooking, so that the asparagus will cook evenly. Set aside.
- To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time.
- Cook the pasta.
- Meanwhile, melt the butter in a frying pan over medium heat. Add the finely chopped shallot and garlic, then sauté 2-3 min. Add the mini-tomatoes. Cut the asparagus into bite-size pieces (about 1,5 cm) and add them to the pan. Dice the feta and stir it into the pan. Mix well, then lower the heat to very low. Pour in the cream. Add just a little salt (feta cheese is rather salty), pepper, and grated nutmeg to taste.
- Pour the drained pasta into the pan, mix well and adjust the seasoning.
- Serve in the warmed dishes.
Nutrition Facts Table
per 1 serving (260g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||1 ¼||servings|
|Grain Products :||2 ¼||servings|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Free :
- Added Sugar
- Excellent source of :
- Folacin, Iron, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin K
- Good source of :
- Calcium, Fibre, Vitamin B2, Vitamin E, Zinc
- Source of :
- Copper, Magnesium, Manganese, Niacin, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B6, Vitamin C
|Meat and Alternatives||½|