Advert_sidetag

Recipe Summary

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

This recipe is...

  • rich in veggies
  • rich in grains
  • rich in protein
 
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: 
Ingredients
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
  •  
  •  
SEE ALL THE FACTS

Try This With...

Bg_plate_btm

Salads