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Active time
30 minutes
Total time
30 minutes
6 Servings

12 ounces whole grain rotini pasta

5 tablespoons extra virgin olive oil

1 red onion, thinly sliced

1 bunch of asparagus, sliced at an angle

2 tablespoons lemon juice

½ teaspoon salt, divided

Black pepper to taste

½ cup crumbled goat cheese

  1. Preheat the oven to 425°F.
  2. Bring a large pot of water to a boil and cook the pasta one minute less than required, drain and toss with 1 tablespoon of olive oil and place on a sheet tray to cool down.
  3. Meanwhile, toss the asparagus with 1 tablespoon of olive oil and season with salt and pepper. Roast for about 15 minutes in preheated oven until golden brown. Remove from the oven and let cool.
  4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add onions, season with some salt and pepper, and slowly cook until the onions have caramelized, about 15 minutes. Remove from the heat and let cool.
  5. Once everything has cooled down, in a large bowl combine the pasta with asparagus, caramelized onions, lemon juice, and remaining olive oil. Season with salt and pepper.
  6. When you are ready to serve the dish, fold in the crumbled goat cheese.

Recipe and photo courtesy of Barilla.


Calories: 350
Total Fat: 15g
Saturated Fat: 4g
Sodium: 240mg
Carbohydrate: 46g
Fiber: 6g
Protein: 11g

Yield: 6 Servings

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