Pennette with Asparagus and Pine Nuts

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

Preparation

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.