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Whole Wheat Pasta with Asparagus, Peppers and Fresh Tomato Sauce

4 servings


High Fibre

Nutritional Facts Per Serving

22.1 g
105 g
15.1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 550
  • Fat 9.2 g
    • Saturated   1.4 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   423 mg
  • Carbohydrate 105 g
    • Fibre   15.1 g
    • Sugars  
  • Protein 22.1 g
    • Vitamin A 22 %
    • Vitamin C 118 %
    • Calcium 8 %
    • Iron 36 %


Place the tomatoes and basil in a food processor or blender and pulse until smooth. Cook the pasta in salted, boiling water until tender, about 8 minutes. Meanwhile, place the oil in a very large skillet and set over medium-high heat. Add the asparagus and bell peppers and cook 2 to 3 minutes. Mix in the garlic and chili flakes and cook 1 minute more. Add the pureed tomato mixture, salt and pepper, bring to a simmer, and simmer 2 to 3 minutes.

When cooked, drain the pasta and reserve 1/2 cup of its cooking liquid. Add the pasta and reserved cooking liquid to the skillet and toss to combine. Sprinkle with freshly grated Parmesan cheese.

Serving Suggestions

Serve a salad before, or with the pasta, such as the Baby Spinach Caesar Salad with Olive Bread Croutons, or Leaf Lettuce with Raspberries, Goat Cheese and Walnuts, found in our website recipe collection.

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