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Whole Wheat Spring Pasta with Asparagus

  • 20 min
  • Prep time5 min
  • Portions 8
recipe image Whole Wheat Spring Pasta with Asparagus


  • 1 lb whole wheat penne pasta
  • 3 tablespoons Brummel & Brown Original Spread
  • 2 cloves garlic, thinly sliced
  • 1 lb asparagus, cut into 1-inch pieces
  • lemon zest, from 1 lemon
  • 2 tablespoons fresh lemon juice
  • kosher salt
  • black pepper
Energy (kcal)14 kcal
Energy (kJ)58 kJ
Protein (g)1.3 g
Carbohydrate incl. fibre (g)2.8 g
Carbohydrate excl. fibre (g)1.5 g
Sugar (g)1.2 g
Fibre (g)1.3 g
Fat (g)0.1 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)21 mg
Salt (g)0.05 g
Vitamin A (IU)430 IU
Vitamin C (mg)5.7 mg
Calcium (mg)16 mg
Iron (mg)1.24 mg
Potassium (mg)123 mg


  1. Cook pasta according to the instructions provided on the box.
  2. Meanwhile, saute asparagus and garlic in Brummel and Brown for about 5 minutes. The asparagus should be bright green with tender. Add lemon zest and lemon juice and continue cooking for 1 minute. Spoon cooked pasta into sauté pan and toss with asparagus mixture. Season with salt and pepper.