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*

ENJOY!!

*The POINT® values for these products and/or recipes were calculated by TooMuchGirls and are not an endorsement or
approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc.,
the owner of the POINTS® registered trademark.

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