Michael Romano's Penne with Asparagus and Red Peppers

Recipe Brought to you by FoodFit

This recipe serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes

1 tablespoon kosher salt
12 ounces penne pasta, ziti and rigatoni also work well
4 tablespoons unsalted butter
1 pound asparagus, ends snapped off and stalks cut into 2" pieces
2 roasted yellow bell peppers, peeled and diced
2 roasted red bell peppers, peeled and diced
1 teaspoon minced garlic
1 1/2 cups low-sodium canned chicken stock
1 1/2 tablespoons minced, fresh thyme
2/3 cup grated Parmesan cheese
black pepper freshly ground

Cooking Bring 1 gallon water and 1 tablespoon kosher salt to a boil. Add the
pasta and cook until just before it becomes al dente. Drain. Meanwhile, melt 2
tablespoons butter in a 10" skillet over medium heat. Add the asparagus and
cook, stirring occasionally, until tender and lightly browned, about 5 to 7
minutes. Add the peppers and garlic, and cook 1 minute more. Add the stock,
bring to a boil, and lower the heat to medium. Add the penne and thyme. Stir
to combine the ingredients and simmer until the pasta is al dente, about 5 to
7 minutes. Stir in half of the cheese and the remaining 2 tablespoons of
butter. Adjust the salt and pepper to taste. Transfer to a warm bowl, sprinkle
with the remaining cheese and serve.


Nutrition Facts Serving size: 1 cup of pasta with vegetables Calories 546
Total Fat 18 g Saturated Fat 11 g Protein 21 g Total Carbohydrate 75 g Dietary
Fiber 6 g Sodium 709 mg Percent Calories from Fat 30% Percent Calories from
Protein 16% Percent Calories from Carbohydrate 54%


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