Recipe Summary

Prep time: 20 mins
Cook time: 15 mins
Yield: 4 servings

Ratings & Reviews

Be the first to rate this recipe

This recipe is...

rich in grains
rich in veggies
rich in veggies

Meet Pete

Sign up for FoodFit's FREE newsletters

Get healthy recipes, nutrition information and fitness tips!

privacy policy Submit
Penne with Asparagus and Red Peppers
This recipe serves:   
1/4 teaspoon kosher salt
8 ounces penne pasta, ziti and rigatoni also work well
2 tablespoons olive oil
2/3 pound asparagus, ends snapped off and stalks cut into 2" pieces
1 roasted yellow bell pepper, peeled and diced
2 roasted red bell peppers, peeled and diced
2/3 teaspoon minced garlic
1 cup Basic Chicken Stock (see recipe), or low-sodium canned
1 tablespoon minced, fresh thyme
1/4 cup grated Parmesan cheese
black pepper freshly ground

Cooking Instructions
1. Bring 1 gallon water and 1 tablespoon kosher salt to a boil. Add the pasta and cook until just before it becomes al dente. Drain.

2. Meanwhile, heat 2 tablespoons of olive oil in a 10" skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about 5 to 7 minutes. Add the peppers and garlic, and cook 1 minute more. Add the stock, bring to a boil, and lower the heat to medium.

3. Add the penne and thyme. Stir to combine the ingredients and simmer until the pasta is al dente, about 5 to 7 minutes. Stir in half of the cheese and the remaining 1 tablespoon of olive oil. Adjust the salt and pepper to taste.

4. Transfer to a warm bowl, sprinkle with the remaining cheese and serve.

Serving Size: about 1 cup of pasta with vegetables

Nutritional Information
Number of Servings: 4
Per Serving
Calories 341 Carbohydrate 51 g
Fat 10 g Fiber 5 g
Protein 14 g Saturated Fat 2 g
Sodium 230 mg    


This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.

Try This With...


FoodFit is a part of HealthCentral
© 1999- The HealthCentral Network, Inc., Copyright All Rights Reserved. Privacy Policy and Terms of Use