Fit.. for the Family
Penne with Asparagus and Peppers

Ingredients:

1 tablespoon kosher salt
8 ounces whole wheat penne pasta
2 teaspoons olive oil
1 pound asparagus, ends snapped off and stalks cut into 2" pieces
1/4 cup onion, chopped fine
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 98% fat free chicken stock, canned
1 teaspoon white balsamic vinegar
1 1/2 tablespoons torn, fresh flat leaf parsley
4 tablespoons Kraft Reduced Fat Parmesan Style Grated Topping
black pepper freshly ground

Directions:

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, heat 1 teaspoon of olive oil 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 onions, peppers and garlic, and cook 1 minute more. Add the stock and balsamic, bring to a boil, and lower the heat to medium.

Add the penne. 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 1 teaspoon of olive oil. Adjust the salt and pepper to taste.

Transfer to a warm bowl, toss in gently the parsley, sprinkle with the remaining cheese and serve.

Servings - Makes 4 servings
Per serving = 1/4recipe = POINTS® value 5*