Directions
Makes 4 servings
1 to 2 tablespoons water or vegetable stock
1 medium onion, chopped
1 28-ounce can tomatoes, chopped
2 pounds fresh asparagus
1 tablespoon chopped fresh basil
1/4 teaspoon ground sage
8 ounces spaghetti
Heat water or vegetable stock in a large, nonstick pan. Add onion and sauté over medium heat for 3 minutes, until translucent. Add tomatoes, asparagus, basil, and sage. Bring to a boil, cover, and simmer for 7 minutes. Remove from heat and keep warm.
Cook pasta according to package directions, omitting any fat or salt. Drain pasta and place in a serving bowl. Add the asparagus mixture and toss. Serve immediately.
Tip: Because asparagus tips cook faster than the thicker ends, you may wish to thin the asparagus with a potato peeler or chop off the ends.
Nutrition Information
Per serving (1/4 of recipe):
Calories: 305
Fat: 1.9 g
Saturated Fat: 0.3 g
Calories from Fat: 5.5%
Cholesterol: 0 mg
Protein: 13.1 g
Carbohydrates: 61.9 g
Sugar: 7.5 g
Fiber: 7.4 g
Sodium: 301 mg
Calcium: 103 mg
Iron: 4.1 mg
Vitamin C: 56.8 mg
Beta-Carotene: 999 mcg
Vitamin E: 2.1 mg
From Solo Maria, Toronto, Canada, printed in The Best in the World, edited by Neal Barnard, M.D.
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