For some reason I have been thinking about pine nuts, and wanted to make something that included them. I normally don’t buy pine nuts, but saw them at the grocery store and thought sure I would find a recipe that would include them. I did find a recipe of course at my favorite site Cooking Light. I just recently started eating asparagus because pretty much my whole life I have said that I hate them! Over the summer, I bought a bunch of asparagus at the farmers market in my town. My husband loves asparagus and I never make it for him, so I called my sister, asked her how to make it, and I ended up baking it in the oven with a little olive oil and salt and pepper. When it came time for dinner, (I had never given it to my kids before), I put one stalk on each of their plates. Well, the next thing you know, all three of them are asking for more asparagus! I felt like a bad momma depriving them of it so long! So, since they liked it, I thought it was time for me to try it again, and I liked it too! So, now I am trying to incorporate it in different dishes, and this is a perfect one to try. The only thing I didn’t add to my version, was I omitted the sundried tomatoes, because I didn’t have them on hand, but feel free to keep them in if you like!
8 ounces uncooked pennette (mini penne) (I used regular penne)
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1/8 teaspoon crushed red pepper
3 cups (1-inch) slices asparagus (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
1/2 cup chopped drained oil-packed sun-dried tomato halves
1/2 teaspoon salt
1/2 cup (2 ounces) shredded Asiago cheese
2 tablespoons pine nuts, toasted
Cook the pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.
While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic and pepper; cook 2 minutes, stirring constantly. Add asparagus, chicken broth, and lemon juice; reduce heat to medium. Cook 5 minutes or until asparagus is tender. Stir in tomato and salt; cook 1 minute. Add asparagus mixture to pasta, and toss to coat. Sprinkle with cheese and nuts.
Yield: 4 servings (serving size: about 1 1/2 cups)
CALORIES 369 (27% from fat); FAT 10.9g (sat 3.5g,mono 4.6g,poly 1.5g); IRON 3.1mg; CHOLESTEROL 12mg; CALCIUM 176mg; CARBOHYDRATE 53.4g; SODIUM 422mg; PROTEIN 16.2g; FIBER 5.3g