Servings:
Yield: 4 servings (serving size: about 11/2 cups).
Ingredients
- 8 ounce pennette
- 2 teaspoon olive oil
- 2 teaspoon bottled minced garlic
- 1/8 teaspoon red pepper
- 3 cup asparagus
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup lemon juice
- 1/2 cup sun-dried tomato
- 1/2 teaspoon salt
- 1/2 cup asiago cheese
- 2 tablespoon pine nuts
Preparation
Baking 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.
Calories 369 (27% from fat); fat 10.9g (sat 3.5g, mono 4.6g, poly 1.5g); protein 16.2g; carb 53.4g; fiber 5.3g; chol 12mg; iron 3.1mg; sodium 422mg; calc 176mg
