You know, I’ve been sitting here trying to think of creative ways to start off this blog post, but they all sounded like poop. So, I’m just going to give you some random tidbits of my life and then give you the recipe!  Kapeesh?

TIDBIT #1: I have tracked all my food 100% for almost three weeks now and it’s paying off!
TIDBIT #2: I am currently obsessed with protein shakes thanks to my Mimsy. My favorite so far is Choco-Berry. ICE CREAM FOR BREAKFAST!
TIDBIT #3: I have so much going on in my life right now that I can barely stand it. I just keep taking deep breaths and tracking my food since those are the two things I can control.
TIDBIT #4: I caved and bought some “shape-ups” to help my plantar fasciitis. These ones aren’t quite as atrocious, but they are definitely working!  And I’m not worried about Jess leaving me because I look like a fool :)
TIDBIT #5: The main reason why I got back on track is because I have $200 bucks in gift cards to spend that I promised myself I wouldn’t use until I reached 50 lbs lost and now that it’s getting hot outside, I NEED NEW CLOTHES!

Okay, enough randomness. Time for tasty! It’s inspired by this recipe I saw on Eat Me, Delicious. I just happened to have most of the ingredients and I wanted to do something different with my asparagus, so this was perfect! I switched up the ingredients just a bit, but it’s pretty much the same thing. I hope you like it!

Pasta with Roasted Asparagus, Sun-dried Tomatoes and Feta
Servings: 3 (around 1 1/2 cups each)
PointsPlus Per Serving: 10

Ingredients

  • 7 oz uncooked pasta of your choice, 19 PP
  • 1/4 cup sun-dried tomatoes (packed in a bag, not oil)
  • 1 lb asparagus
  • 2 oz feta cheese, 4 PP
  • 2 tsp olive oil, 2 PP
  • 1 tbsp balsamic vinegar
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tbsp reserved water from the tomatoes
  • 1/2 tbsp capers (optional)
  • 1/8 tsp black pepper

Directions
1. First, you want to roast the asparagus, so turn the oven to 400 and wash and snap off the ends of your asparagus. Then, take out a cookie sheet, line it in tin foil and lay down the asparagus. Spray with some cooking spray and lightly salt and pepper. Cook in the oven for about 10 minutes or until it reaches your desired level of doneness (should be cooked, but still slightly firm). Once cooked, cut into 2-inch pieces and set aside.

2. Now, put a pot of water on to boil the pasta in. I used a tomato-garlic fettucini noodle, but you can use whatever you’d like. Cook until al dente, strain and set aside.

3. While the asparagus is roasting, put the tomatoes in a small pot of water and bring to a boil. Cook them until mostly re-hydrated (around 7-10 minutes). Slice into small strips and set aside.

4. Once your three main ingredients are ready (or while you’re waiting for them to be ready), crumble the feta cheese into a big serving bowl. Pour in the tomato water, balsamic vinegar, olive oil, dried herbs, capers and black pepper. Mix it together and then put in the pasta, asparagus and sun-dried tomatoes. Toss to coat it evenly, serve and enjoy!