Recipe Summary

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

Ratings & Reviews

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Rated by 5 visitors

This recipe is...

rich in grains
rich in veggies
rich in veggies

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Michael Romano's Penne with Asparagus and Red Peppers
This recipe serves:   
1 tablespoon kosher salt
8 ounces penne pasta, ziti and rigatoni also work well
2 tablespoons olive oil
1 pound asparagus, ends snapped off and stalks cut into 2" pieces
2 roasted yellow bell peppers, peeled and diced
2 roasted red bell peppers, peeled and diced
1 teaspoon minced garlic
1 1/2 cups Basic Chicken Stock (see recipe), or low-sodium canned
1 1/2 tablespoons minced, fresh thyme
4 tablespoons freshly 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 1 tablespoon 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 370 Carbohydrate 56 g
Fat 11 g Fiber 6 g
Protein 14 g Saturated Fat 2 g
Sodium 118 mg    


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