200g dried pasta shapes (such as gnocchi or shells)
250g grape tomatoes, quartered lengthways
3 spring onions, finely chopped
1 tablespoon rice bran oil (See note) or sunflower oil
1 tablespoon white wine vinegar
2 bunches thin asparagus, woody ends trimmed
Step 1Cook the pasta in a pan of boiling salted water according to packet instructions. Rinse under cold water, then drain well.
Step 2Meanwhile, combine the tomatoes, spring onion, oil and vinegar in a large bowl and season to taste with salt and pepper. Leave to stand while the pasta cooks.
Step 3Cut the tips from the asparagus. Halve the stems lengthways, then cut into 3cm lengths. Place the tips and stems in a heatproof bowl and pour over enough boiling water to cover. Stand for 1 minute, then rinse under cold water and drain.
Step 4Add the asparagus and drained pasta to the tomato mixture, season to taste with salt and pepper, and toss to combine. Divide among serving bowls and serve.
- Diabetes friendly
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
All nutrition values are per serve
Available from selected supermarkets.
- Author: Kate Tait
- Image credit: Steve Brown
- Publication: Taste.com.au