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Asparagus and Arugula Pasta SaladAsparagus and Arugula Pasta Salad


Prepared by: Amy Vance
Nutrition Specialist,
University of Missouri Extension
March 20, 2016


Yield: 8 servings (1.5 cups per serving)



  • 1 pound fresh asparagus, ends trimmed and discarded
  • 1 pound whole-wheat pasta any shape
  • Juice and zest of 1 lemon (about 3 tablespoons juice, 1-2 tablespoons zest)
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar (optional)
  • 2 large handfuls fresh baby arugula
  • 2/3 cup low-fat or fat-free crumbled feta
  • 1/4 cup loosely-packed torn fresh basil (optional)
  • black pepper (optional)



  1. Preheat oven to 425. Place asparagus on cooking sheet and roast until tender crisp (about 15-20 minutes).
  2. In a large stockpot filled with salted water, cook pasta al dente according to package instructions. Then rinse the pasta with cold water until cooled.
  3. Chop asparagus into 1-inch pieces. Add asparagus to pasta and return to the stockpot and toss with lemon juice and zest and olive oil (and red wine vinegar, if using) until combined.
  4. Add in arugula, cheese and basil; toss until combined. Taste and season with black pepper, if needed.
  5. Serve immediately, or cover and refrigerate for up to 3 days.

Nutrition information per serving:

Calories: 235

Fat: 4.2g

Carbohydrates: 42.2g

Protein: 9.1g

Sodium: 117mg

Fiber: 6.3g



Source: Adapted from from



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