Pennette with Asparagus and Pine Nuts

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

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 369
  • Calories from fat: 27%
  • Fat: 10.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.5g
  • Protein: 16.2g
  • Carbohydrate: 53.4g
  • Fiber: 5.3g
  • Cholesterol: 12mg
  • Iron: 3.1mg
  • Sodium: 422mg
  • Calcium: 176mg

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.
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