Whole Wheat Pasta with Roasted Asparagus

I love finding easy and simple recipes from different books, websites etc.. When I saw this one for roasted asparagus I had to give it a try. I just love vegetables but asparagus is not one of my favorite vegetables, so I was curious to see how this would come out, and wow it was delicious!!


  • 1 pound whole wheat pasta
  • 1 pound asparagus, ends trimmed
  • Olive oil, for drizzling
  • Himalayan salt and freshly ground black pepper to taste
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons Dijon mustard
  • Zest and juice of 1/2 lemon
  • 1/4 teaspoon crushed red pepper flakes
  • 4 tablespoons olive oil
  • 1/4 cup thinly sliced fresh chives
  • 1 (4-ounce) container crumbled goat cheese


  • Preheat the oven to 425 degrees F. Add pasta to a large pot of boiling water and cook for about 10-12 minutes until al dente. Drain in a strainer and let cool.
  • Slice asparagus at an angle into 1/2-inch pieces. Place the asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10-15 minutes, until slightly tender. Remove and let cool.

  • In a small bowl, combine shallot, garlic, mustard, lemon zest (very little), lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives at the end.

  • In another bowl, add pasta and roasted asparagus mix together. Then drizzle with dressing and toss. Add the crumbled goat cheese, toss, and serve.

I hope you guys give this recipe a try. Let me know what you think 🙂

Love Your Body

Live a Healthy Life….


Kale and Spinach Salad


Salad is something I try and have at least every day of the week. If i dont do everyday, I try and eat it 4 days a week. But in some way, shape or form I consume my dark green leafy vegetables..either in a salad, shake, or in my omelets

Spinach (as much as you want)
Kale ( as much as you want)
1 large cucumber
1 cup of unsalted can of corn
1 medium avocado

Rinse kale and spinach under running water first, pat dry with paper towel and add the kale, spinach plus corn in a large bowl. Peel and slice the cucumber, and peel and cube the avocado. Add to bowl. Mix together and serve in smaller salad bowl or on the side of your meal..Enjoy

1/2 tbsp honey
1 tbsp Dijon mustard
2 tbsp red or white wine vinegar
1/4 cup evoo ( extra virgin olive oil)
Salt and black pepper to taste

Add all ingredients into a small bowl and wisk ingredients together.
Add to salad or on the side. Any extra can be placed in fridge.