WHAT’S IN IT

· 1 package Banza chickpea angel hair pasta (or brand of your choice)

· 1 dozen cherry tomatoes

· 6 stalks asparagus cut into 1 inch pieces

· 3 cloves garlic, cut in half

· 2 T avocado oil

· 3 T grass fed butter, cut into small pieces

· Handful fresh basil, coarsely chopped

· Freshly ground salt and black pepper, to your desired taste

· Optional – grated parmesan cheese to taste

How to Make it

1. Preheat oven to 400 degrees

2. Fill a large pot with water and a little sea salt and heat over high heat

3. Wash the tomatoes and asparagus and chop asparagus into 1-1 ½ inch pieces

4. Toss with avocado oil and garlic, add salt and pepper to your desired taste

5. Spread on a baking sheet and bake for 15 minutes (asparagus could take longer depending on size. If so, remove the tomatoes and let them cook a little longer)

6. After the veggies have cooked for 10 minutes, add the pasta to the boiling water and cook according to package instructions (should be about 4-5 minutes).

7. When pasta is cooked to your taste, drain and dump in a serving bowl. Add the butter and more sea salt and pepper if desired.

8. Add the tomatoes and asparagus and lightly stir. Top with basil and (if using) and parmesan cheese.

Why it’s Healthy

The chickpea pasta won’t create the insulin spike of standard pasta and chickpeas are a fantastic source of protein, fiber, iron and folate. Tomatoes are high in antioxidants and one of the best sources of lycopene, which is closely tied to enhanced immunity and cancer risk reduction. Tomatoes have healthy amounts of vitamin E, B vitamins and magnesium. Basil contains powerful anti-inflammatory properties, benefits the stomach during digestion and can provide immediate relief from gas, stomach cramps, and nausea. Basil is a rich source of magnesium and is also highly antibacterial and antiviral. Asparagus is a nutrient-dense food that is high in folic acid and is also a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamine.