I find recipes from a variety of places. This one came from a renowned chef out of NYC and also a bicycle enthusiast, thus it came from Bicycling Magazine May 2010. I made it with whole wheat pasta! It was very yummy and made enough for two generous servings for my husband and a 1 cup serving for me. 1 cup was very filling.
Penne with Asparagus and Peppers
1 pound medium asparagus, peeled, tough ends removed and stalks cut into 2-inch pieces
I didn't peal and I used more like 1 1/2 pounds
2 yellow bell peppers, charred, peeled and diced
2 red bell peppers, charred peeled and diced (I did the peppers the day before while I was bbqing something else)
1 teaspoon minced garlic
1 1/2 cups chicken stock
1 tablespoon kosher salt plus 1 teaspoon
3/4 pound penne (I used a whole box)
1 1/2 teaspoons minced fresh thyme
2/3 cup finely grated Parmigiano Reggiano cheese (I used about 1 tablespoon sprinkled on my portion)
2 tablespoons butter (I used 1 tablespoon)
1/8 teaspoon ground pepper
In a skillet over medium heat, boil asparagus in lightly salted water until it begins to soften, about 1 minute after the water begins to boil. Drain.
Add the peppers and garlic to the skillet and toss 1 minute.
Add the chicken stock, bring to boil and set aside.
I stared to water before I started the asparagus so when the pasta was ready I put it right into the skillet.I cooked the pasta according to box directions to just before al dente, without the salt. This chef recommends using 1 tablespoon of salt in the water! I think that's WAY TO MUCH. Lightly salt if desired. Add pasta to the skillet.
Stir and simmer until the pasta reached al dente, or approximately 5-7 minutes. Mix in half the cheese, butter, 1/2 to 1 teaspoon salt and1/8 teaspoon pepper and thyme.
It says this should serve 6. One serving is 224 calories, 8 grams fat, 30 g GOOD carbs, 11g protein. I cut the butter and the cheese so I don't know exactly what it was. I ate one cup as 1 serving. Yummy!
Give it a try.