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| INGREDIENTS |
| 6 oz |
whole wheat penne pasta |
| 2 c |
(1 inch pieces) asparagus, steamed |
| ½ c |
sliced mushrooms |
| ½ tsp |
garlic, minced |
| 1 c |
part-skim ricotta cheese |
| 1 c |
freshly chopped tomatoes (plum tomatoes) |
| ¼ c |
chopped basil |
| 1 tsp |
freshly ground pepper |
| 1 tbsp |
grated parmesan cheese |
| ¼ c |
parsley, chopped |
| |
cooking spray |
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| RECIPE |
- Prepare pasta according to package directions.
- While pasta is cooking heat a large nonstick skillet over medium-high heat, spray with cooking spray.
- Sauté asparagus, mushrooms, garlic and tomatoes until just tender.
- Drain pasta and place in large bowl. Toss with ricotta cheese to coat and then toss with remaining ingredients.
- Return to large pot to heat up if necessary.
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| SERVING SUGGESTION |
SERVING SIZE:
1 1/2 cup
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
| |
| Calories |
290 |
|
| Total Fat |
5 |
g |
|
| Saturated Fat |
4 |
g |
|
|
|
| Sodium |
116 mg |
|
| Total Carbohydrates |
35 g |
|
| Fiber |
7 g |
|
| Protein |
14 g |
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