Penne with Asparagus and Tomatoes

Ingredients

• 1 16 oz box of whole wheat penne pasta
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 pound thin asparagus, trimmed and cut into 1-inch pieces
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups cherry tomatoes
• 1 cup frozen peas, thawed
• ½ cup low sodium vegetable broth
• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh basil leaves

Directions

1. Bring a large pot of water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
3. Drain the pasta, reserving about ½ cup of the pasta water.
4. Heat a large sauté pan over medium-high heat. Once pan is hot, add the oil. Once oil is shimmering, add the garlic and cook until fragrant, about 1 minute. Be careful – garlic will burn quickly!
5. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft.
6. Add the cherry tomatoes and peas. Cook for 2 minutes.
7. Pour the vegetable broth into the pan and bring to a simmer.
8. Cook until the tomatoes start to burst and the broth is reduced by half, about 3 minutes.
9. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and ½ of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta.
10. Garnish with the remaining Parmesan and chopped basil.

Variations & Tips

• Use your favorite pasta shape, preferably whole wheat.
• Any fresh tomatoes will work – just dice them to bite size.
• Try part-skim mozzarella or other shredded cheese in place of Parmesan.
• Use 2 teaspoons dried basil instead of fresh.
• Add grilled chicken breast, canned tuna or salmon, or canned chickpeas or white beans (drained and rinsed well) for additional protein

Nutrition Facts

YIELD: 8 servings

Calories: 321 per serving, Carbohydrates: 51g, Fiber: 8g, Sugar: 4.9g (0g added sugar), Protein: 14g, Fat: 8.8g, Saturated fat: 2.7g, Cholesterol: 11mg, Sodium: 403mg