penne with asparagus and parmesan
My brother David sent this to me:
“I modified this recipe to include the mushrooms and using No Salt tomatoes and Sodium Free bouillon.”
And I made the bullion fat free, sodium broth, and the penne pasta, I made whole wheat penne pasta.
Yield: 10 Cups
Servings: 10
INGREDIENTS
8 ounces whole wheat penne pasta
1 clove garlic, thinly sliced
14.5 ounces Tomatoes, diced with juice, no salt preferred
2 ounces Portabella mushrooms, sliced
½ cup chicken broth, sodium free, fat free
1 lbs. asparagus, cut diagonally into one inch pieces.
¼ cup Parmesan cheese, grated
½ cup fresh basil, chopped
1 tablespoon olive oil
DIRECTIONS
- Bring a large pot of water to a boil. Cook the penne according to package directions; drain and keep warm in the pot.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic; cook just until it begins to turn golden. Add mushrooms before garlic turns golden and saute until soft. Add the tomatoes and broth and bring to a boil. Reduce the heat and simmer, uncovered, 5 minutes. Add the asparagus; cover and simmer until tender, about 5 minutes longer; pour over the penne. Add the basil and Parmesan cheese; toss to coat.
Note: Serve with grilled zucchini and a creatively prepared Tilapia Fillet…yummy!
Amount Per Serving: Calories: 119, Total Fat: 2.57g, Cholesterol: 1mg, Sodium: 70mg, Total Carbs: 19.42g, Dietary Fiber: 1.95g, Sugars: 2.48g, Protein: 6.11g
Calculated points: 2
