Penne with Asparagus and Red Peppers

4
Serves
341
Calories
19
Nutrients
19
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
Total Carbohydrate
51
Dietary Fiber
5
Soluble Fiber
1
Insoluble Fiber
0
Sugar
6
Total Fat
10
Saturated Fat
2
Monounsaturated Fat
5
Polyunsaturated Fat
1
Trans Fatty Acid (tfa)
0
Cholesterol
4
Omega-3 Fatty Acid
0
Omega-6 Fatty Acid
1
Percent Calories from Protein
16
Percent Calories from Carbohydrate
58
Percent Calories from Fat
26

Vitamin A
800
Vitamin B1- Thiamin
1
Vitamin B2 - Riboflavin
1
Vitamin B3 - Niacin
5
Vitamin B6
0
Vitamin B12
0
Biotin
0
Vitamin C
81
Vitamin D
0
Folate
160
Vitamin E
1
Vitamin K
32
Pantothenic Acid
1
Calcium
135
Iron
3
Phosphorus
138
Potassium
470
Sodium
230
Zinc
1