Side Dish

Pennette with Asparagus and Pine Nuts

Name: Pennette with Asparagus and Pine Nuts
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (2 ounces) shredded Asiago cheese; 3 cups (1-inch) slices asparagus (about 1 pound); 2 teaspoons bottled minced garlic; 1/8 teaspoon crushed red pepper; 1/2 cup fat-free, less-sodium chicken broth; 1/4 cup fresh lemon juice; 2 teaspoons olive oil; 2 tablespoons pine nuts, toasted; 1/2 teaspoon salt; 1/2 cup chopped drained oil-packed sun-dried tomato halves; 8 ounces uncooked pennette (mini penne); 8 ounces uncooked pennette (mini penne)

6 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves4

Per Serving$2.55

Photo coming soon

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your repertoire, Pennette with Asparagus and Pine Nuts might be a recipe you should try. For $2.55 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals.

Side Dish Cheese Tomatoes

Method:

1
Cook the pasta according to package directions, omitting salt and fat.
2
Drain; place in a large bowl.
3
While pasta cooks, heat oil in a large nonstick skillet over medium heat.
4
Add garlic and pepper; cook 2 minutes, stirring constantly.
5
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.
6
Add asparagus mixture to pasta, and toss to coat.
7
Sprinkle with cheese and nuts.