, ziti and rigatoni also work well
, ends snapped off and stalks cut into 2" pieces
1 1/2 cups
Basic Chicken Stock (see recipe)
, or low-sodium canned
1 1/2 tablespoons
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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin