SKILLET BUCATINI WITH SPRING VEGETABLES

BUCATINI IS A LONG, HOLLOW PASTA, SLIGHTLY THICKER THAN SPAGHETTI. IF YOU CAN’T FIND IT, SUBSTITUTE ANY OTHER VARIETY OF LONG PASTA.

START TO FINISH 35 minutes

• 4 oz. dried bucatini, thick spaghetti, or regular spaghetti
• 2 Tbsp. peanut oil or vegetable oil
• 12 oz. asparagus spears, trimmed and cut into 2-inch pieces (2½ cups)
• 6 cloves garlic, sliced
• 3 cups red and yellow cherry tomatoes, halved
• ¾ tsp. salt
• ¾ cup snipped fresh basil
• ½ cup sliced pitted Kalamata olives
• ¼ tsp. freshly ground black pepper
• ½ cup grated Parmesan cheese
• Lemon wedges (optional)

1. In a large Dutch oven cook pasta according to package directions. Drain, reserving ½ cup of the cooking water. Return pasta to hot pan. Drizzle with 1 Tbsp. of the oil; toss gently to coat.

2. Heat an extra-large skillet over high heat. Add the remaining 1 Tbsp. oil.

3. Add asparagus; cook and stir 2 minutes or until bright green. Add garlic; cook and stir 10 seconds or until fragrant. Add cherry tomatoes and ½ tsp. of the salt; cook and stir 30 seconds. Add basil and olives; cook and stir 30 seconds more. Remove from heat.

4. Gently stir in cooked pasta, the remaining ¼ tsp. salt, and the pepper. Stir in enough of the reserved pasta cooking water to reach desired consistency. Sprinkle with cheese and, if desired, serve with lemon wedges. MAKES 4 SERVINGS.

PER SERVING 278 cal., 13 g fat (3 g sat. fat), 9 mg chol., 785 mg sodium, 33 g carb., 5 g fiber, 11 g pro.