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Pennette with Asparagus and Pine Nuts

Yield 4 servings (serving size: about 1 1/2 cups)
Serve this colorful pasta with a tossed salad in sherry vinaigrette.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Cook the pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.

  2. 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.