Pennette with Asparagus and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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