Penne with Asparagus, Spinach, and Bacon
This pasta toss comes together in a snap on busy weeknights. Complement it with a glass of white wine, such as sauvignon blanc, and garlic-Parmesan breadsticks.
8 ounces uncooked penne pasta
2 bacon slices
1/2 cup chopped sweet onion
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 1/2 cups fat-free, less-sodium chicken broth
4 cups bagged baby spinach leaves
1/2 cup (2 ounces) preshredded Parmesan cheese, divided
1/4 teaspoon black pepper
Cook pasta according to the package directions, omitting salt and fat. Drain; keep warm.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 1 minute. Add asparagus and broth to pan; bring to a boil. Reduce heat, and simmer 5 minutes or until asparagus is crisp-tender. Add pasta, spinach, 1/4 cup cheese, and pepper to pan; toss well. Sprinkle with remaining 1/4 cup cheese and bacon.
Yield: 4 servings (serving size: about 1 1/2 cups pasta mixture and 1 tablespoon cheese)CALORIES 363 (25% from fat); FAT 10.2g (sat 4.2g,mono 3.6g,poly 0.8g); IRON 4.3mg; CHOLESTEROL 18mg; CALCIUM 239mg; CARBOHYDRATE 49.1g; SODIUM 501mg; PROTEIN 17.8g; FIBER 4.6g
Cooking Light, JUNE 2007
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