dish
Penne with Asparagus and Red Peppers

4
Serves
341
Calories
15
Nutrients
15
Vitamins

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
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

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

Nutrition Information

Number of Servings: 4
Serving Size
0
Calories
341
Protein
14 g
Total Carbohydrate
51 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Insoluble Fiber
0 g
Sugar
6 g
Total Fat
10 g
Saturated Fat
2 g
Monounsaturated Fat
5 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
4 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
16 %
Percent Calories from Carbohydrate
58 %
Percent Calories from Fat
26 %
Vitamin A
800 IU
Vitamin B1- Thiamin
1 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
81 mg
Vitamin D
0 IU
Folate
160 mcg
Vitamin E
1 IU
Vitamin K
32 mcg
Pantothenic Acid
1 mg
Calcium
135 mg
Iron
3 mg
Phosphorus
138 mg
Potassium
470 mg
Sodium
230 mg
Zinc
1 mg