By Mayo Clinic Staff
Though this recipe calls for penne — a smooth, diagonally cut tube pasta — you can substitute any type of pasta, including farfalle, mostaccioli, rotelle or ziti.
Number of servings
- 1/3 pound whole-wheat penne pasta
- 1/2 cup asparagus, chopped into 1-inch pieces
- 1 tablespoon water
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped, plus whole leaves for garnish
- 1 tablespoon minced garlic
- 1/8 teaspoon freshly ground black pepper
- 2 ounces soft goat cheese
Fill a large pot 3/4 full with water and bring to boil. Add the pasta and cook al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
While the pasta is cooking, put the asparagus and water in a microwave-safe bowl. Heat the asparagus on high power until tender-crisp, about 3 minutes.
In a bowl, combine the cherry tomatoes, basil, garlic and pepper. Add the asparagus, pasta and goat cheese and toss until well mixed. Place in the refrigerator for at least 20 minutes to cool.
Divide the pasta between the plates. Garnish with fresh basil leaves and serve.
Nutritional analysis per serving
- Total carbohydrate
- Dietary fiber
- Saturated fat
- Total fat
- Monounsaturated fat
- Hamilton Elementary students watch eclipse in La Crosse
- Local schools share optimism amid teacher shortage
- UPDATE: Bond set for La Crosse man who led police on high-speed chase
- State Superintendent Evers to enter governor's race
- Teen pleads guilty to lesser charge in Slender Man attack
- Ryan to face voters following Trump nationwide address
- Minnesotans who work in Wisconsin to receive tax credit
- La Crosse to celebrate downtown with state-wide Wisconsin Main Street Day
- Horse in Jackson County tests positive for West Nile virus
- Minnesota county installs pay phone in government building