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.
Audrey, that sounds delicious! I haven't yet entered the realm of whole wheat pasta. Do your kids eat it? I think I need to go over to the dark side.
ReplyDeleteYummy! I'm putting this on my calendar for next week. Melissa- I've tried whole wheat pasta in many shapes and I have to say, I don't really like it unless it's thin spaghetti. I would start there with your kids, because it's way less noticeable than penne or rigatoni. I especially don't like whole wheat fusilli. The thing I don't like about it is the sweetness. This is a good reason to use it, though, because it makes me want to eat less!
ReplyDeleteThat looks like it would be really good. How to you char something though if you don't own a grill? I probably will just use regular pasta if I ever make this.
ReplyDelete