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Calories:245Calories from fat:20%Fat:5.4g( Sat. 1.8g, Mono 2.4g, Poly 0.7g)Protein:10.5gCarbohydrates:40gCalories:245Cal ories from fat:20%Fat:5.4g( Sat. 1.8g, Mono 2.4g, Poly 0.7g)Protein:10.5gCarbohydrates:40gIngredients
2 cups (2-inch) sliced asparagus (about 1 pound)
2 teaspoons extravirgin olive oil
2 garlic cloves, minced
4 (6-inch) pitas
3 plum tomatoes, thinly sliced (about 1/2 pound)
1 teaspoon dried basil
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon salt
6 tablespoons preshredded Parmesan cheese
Preparation
Preheat oven 450°.
Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.
Combine oil and garlic. Brush over pitas. Arrange tomato slices and asparagus on pitas. Sprinkle with basil, pepper, and salt. Top evenly with Parmesan cheese. Bake at 450º for 7 to 8 minutes or until edges are golden.
Calories:
245
Calories from fat:
20%
Fat:
5.4g( Sat. 1.8g, Mono 2.4g, Poly 0.7g)
Protein:
10.5g
Carbohydrates:
40g
2 cups (2-inch) sliced asparagus (about 1 pound)
2 teaspoons extravirgin olive oil
2 garlic cloves, minced
4 (6-inch) pitas
3 plum tomatoes, thinly sliced (about 1/2 pound)
1 teaspoon dried basil
1/4 teaspoon crushed red pepper (optional)
1/4 teaspoon salt
6 tablespoons preshredded Parmesan cheese
Preparation
Preheat oven 450°.
Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.
Combine oil and garlic. Brush over pitas. Arrange tomato slices and asparagus on pitas. Sprinkle with basil, pepper, and salt. Top evenly with Parmesan cheese. Bake at 450º for 7 to 8 minutes or until edges are golden.
Calories:
245
Calories from fat:
20%
Fat:
5.4g( Sat. 1.8g, Mono 2.4g, Poly 0.7g)
Protein:
10.5g
Carbohydrates:
40g