Penne with tomatoes, asparagus and goat cheese
Nutrition Facts
Serving Size About 2 cups
Calories 392
| Amount Per Serving | ||
| Monounsaturated fat | 1 g | |
|---|---|---|
| Saturated fat | 4 g | |
| Total fat | 8 g | |
| Sodium | 150 mg | |
| Cholesterol | 13 mg | |
| Dietary fiber | 10 g | |
| Protein | 17 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This pasta salad calls for penne, but you can use any pasta you have on hand.
Ingredients
(SERVES 2)- 1/3 pound whole-wheat penne pasta
- 1 cup chopped asparagus, 1-inch pieces
- 1 tablespoon water
- 1/2 cup halved cherry tomatoes
- 1/4 cup chopped fresh basil, plus whole leaves for garnish
- 1 tablespoon minced garlic
- 1/8 teaspoon freshly ground black pepper
- 2 ounces goat cheese
Directions
Fill a large pot 3/4 full with water and bring to boil. Add the pasta and cook according to the package directions. Drain the pasta.
While the pasta is cooking, put the asparagus and water in a microwave-safe bowl. Heat the asparagus on high power until tender-crisp, about 3 minutes.
In a bowl, combine the cherry tomatoes, basil, garlic and pepper. Add the asparagus, pasta and goat cheese and toss until well mixed. Place in the refrigerator for at least 20 minutes to cool.
Divide the pasta between the plates. Garnish with fresh basil leaves and serve.