Serves: 6
Total Calories: 266

1 pound royal fusilli or regular fusilli or spirals (rice, quinoa, corn, regular durum wheat if allowed, etc)
2/3 cup olive oil
4 cloves garlic minced fine
1 bunch asparagus spears cut into 1/2 inch pieces (about 2 cups)
1/2 dry pint cherry tomatoes halved or quartered depending on their size (1 1/2 cups)
1 cup fresh peas
1/2 teaspoon red pepper flake
1/4 teaspoon sea salt
1 large bunch basil chopped (about 2 cups packed)
fresh ground pepper

Put water on to boil for pasta. While pasta is cooking according to instructions on package, heat olive oil and garlic in large sauté pan over medium heat. Cook about 2 minutes, stirring until just slightly golden. Add asparagus. Bring heat up to medium-high, and cook, stirring frequently, about 4 or 5 minutes. Add tomatoes, peas, chili pepper, and salt. Cook about 2 minutes more. Remove from heat. Stir in basil. Drizzle bottom of pasta bowl with more olive oil. Pour in pasta, top with sauce, and toss gently. Add a few grindings of fresh pepper.

Note: After cooking the asparagus, you may wish to add the cherry tomatoes, cook 1 minute, and remove some sauce for the kids or grownups who can’t eat chili peppers or peas. Add a little basil and salt to theirs separately. Then proceed with the rest of the dish.

Nutritional Facts:

Serves: 6
Total Calories: 266
Calories from Fat: 215

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Spaghettini with Spicy Eggplant
Penne with Cauliflower and Olives
Pasta Primavera
Linguine with Mock White Clam Sauce
Royal Fusilli with Asparagus, Fresh Peas, and Tomatoes
Spaghetti with Turkey Meatballs
Rigatoni with Italian Sausage, Peppers, and Onions
Spirals with Grilled Vegetables (and Chicken)
Tagliatelle with Bolognese Ragu
Polenta Radiatore with Prosciutto, Shiitake Mushrooms, and Spinach
Lasagna with Eggplant, Portobello Mushrooms, and Fresh Tomatoes