Pennette with Asparagus and Pine Nuts

Serve this colorful pasta with a tossed salad in sherry vinaigrette.


4 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 369
Caloriesfromfat 27 %
Fat 10.9 g
Satfat 3.5 g
Monofat 4.6 g
Polyfat 1.5 g
Protein 16.2 g
Carbohydrate 53.4 g
Fiber 5.3 g
Cholesterol 12 mg
Iron 3.1 mg
Sodium 422 mg
Calcium 176 mg


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


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.