Creamy Lemon Garlic Pasta with Roasted Asparagus and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Garlic Pasta with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Garlic Pasta with Roasted Asparagus and Cherry Tomatoes

Savor a vibrant bowl of whole wheat penne coated in a creamy, zesty lemon garlic sauce. Roasted asparagus and juicy cherry tomatoes add texture and bursts of flavor, while protein-packed chickpeas and a touch of parmesan elevate this dish into a satisfying, wholesome meal perfect for any time of the day.

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NUTRITION

569kcal
Protein
34.2g
Fat
10.2g
Carbs
80.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne Pasta

1/2 cup Nonfat Greek Yogurt

3/4 cup Chickpeas

6 spears Fresh Asparagus

1/2 cup Cherry Tomatoes

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the asparagus spears and cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast in the oven for 12-15 minutes until the asparagus is tender and the tomatoes are slightly blistered.

  • 4

    Meanwhile, cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, lemon juice, finely minced garlic, salt, and pepper to create the creamy sauce.

  • 6

    Gently stir in the chickpeas with the sauce, allowing the flavors to meld.

  • 7

    Toss the cooked pasta with the creamy yogurt mixture and incorporate the roasted asparagus and cherry tomatoes.

  • 8

    Finish by sprinkling grated parmesan cheese over the top before serving.

Creamy Lemon Garlic Pasta with Roasted Asparagus and Cherry Tomatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lemon Garlic Pasta with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Lemon Garlic Pasta with Roasted Asparagus and Cherry Tomatoes

Savor a vibrant bowl of whole wheat penne coated in a creamy, zesty lemon garlic sauce. Roasted asparagus and juicy cherry tomatoes add texture and bursts of flavor, while protein-packed chickpeas and a touch of parmesan elevate this dish into a satisfying, wholesome meal perfect for any time of the day.

NUTRITION

569kcal
Protein
34.2g
Fat
10.2g
Carbs
80.7g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Penne Pasta

1/2 cup Nonfat Greek Yogurt

3/4 cup Chickpeas

6 spears Fresh Asparagus

1/2 cup Cherry Tomatoes

1 tbsp Parmesan Cheese

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Toss the asparagus spears and cherry tomatoes with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 3

    Roast in the oven for 12-15 minutes until the asparagus is tender and the tomatoes are slightly blistered.

  • 4

    Meanwhile, cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.

  • 5

    In a small bowl, combine the nonfat Greek yogurt, lemon juice, finely minced garlic, salt, and pepper to create the creamy sauce.

  • 6

    Gently stir in the chickpeas with the sauce, allowing the flavors to meld.

  • 7

    Toss the cooked pasta with the creamy yogurt mixture and incorporate the roasted asparagus and cherry tomatoes.

  • 8

    Finish by sprinkling grated parmesan cheese over the top before serving.