Serve this colorful pasta with a tossed salad in sherry vinaigrette.
8 ounces uncooked pennette (mini penne)
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1/8 teaspoon crushed red pepper
3 cups (1-inch) slices asparagus (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 teaspoon salt
1/2 cup (2 ounces) shredded Asiago cheese
2 tablespoons pine nuts, toasted
How to Make It
Cook the pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.
While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic and pepper; cook 2 minutes, stirring constantly. Add asparagus, chicken broth, and lemon juice; reduce heat to medium. Cook 5 minutes or until asparagus is tender. Stir in tomato and salt; cook 1 minute. Add asparagus mixture to pasta, and toss to coat. Sprinkle with cheese and nuts.
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