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Rated by 5 visitors
This recipe is...
rich in grains
rich in veggies
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
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
Number of Servings: 4
|Fat||11 g||Fiber||6 g|
|Protein||14 g||Saturated Fat||2 g|
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