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This recipe is the perfect mixture of pasta and salad to add to any meal. 




  • 8 ounces whole grain pasta, uncooked

  • 1 tablespoon canola oil

  • 1/2 cup chopped sweet onion

  • 1 pound asparagus, tough ends removed, cut in 1-inch pieces

  • 1 cup fat-free, reduced sodium chicken or vegetable broth

  • 4 cups fresh spinach, coarsely chopped

  • 1/4 cup Parmesan cheese, shredded

  • 1/4 teaspoon black pepper

  • 2 slices cooked bacon, crumbled or imitation bacon bits

  • 1/4 cup Parmesan cheese, shredded


  1. Cook pasta according to directions on package, omitting salt. Drain. Keep warm.

  2. Heat oil in large skillet over medium heat. Add onion to pan and cook stirring

    occasionally, 2 minutes. Add asparagus and broth. Bring mixture to a boil, reduce heat and simmer 4 minutes. Remove from heat. Add cooked, drained pasta, spinach, 1/4 cup Parmesan cheese and pepper. Toss well with tongs.

  3. Transfer mixture to serving dish and sprinkle with crumbled bacon and remaining 1/4 cup Parmesan cheese.

Serves 4. 


Nutrition Facts  
Servings Per Recipe: 4  
Amounts Per Serving  
Calories: 320  
  % Daily Value
Total Fat: 9 g 14%
Saturated Fat: 3 g 14%
Cholesterol: 11 mg 7%
Sodium: 268 mg 11%
Carbohydrate: 48 g 16%
Dietary Fiber: 7 g 29%
Protein: 16 g 32%
Vitamin A 49%
Vitamin C 31%
Folacin 43%
Calcium 21%
Iron 20%
Potassium 15%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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