Guest Author - Jill Valente

My recipe for Spring Pasta Toss is great because it’s quick and easy and is one of those dishes that taste better the next day so it’s perfect for leftovers! I love it with asparagus, mushrooms and grape tomatoes but lots of other ingredients work too. Try out different combinations such as zucchini, yellow squash, spinach and radicchio. Make it one night using up all the extra veggies in your fridge! You can also add some lean protein to the dish; just do so before you cook the vegetables. Boneless skinless chicken breasts cut into 2 inch pieces work well or even some cleaned and de-veined whole shrimp!

Spring Pasta Toss
Asparagus is low in calories and carbohydrates but rich in protein for a vegetable. It is also an excellent source of folic acid which can help reduce heart disease, lower blood pressure and is necessary for healthy fetal development. Mushrooms are a very good source of vitamins B6 and B12 and they low in calories and have zero cholesterol. Tomatoes are low in calories but high in nutrients. They are an excellent source of vitamin C, carotenes and vitamin K.

Ingredients

• 1 lb whole wheat penne
• ¼ cup olive oil
• 2 cloves garlic, thinly sliced
• 1 shallot, chopped
• ½ tsp red pepper flakes
• 1 lb asparagus, cut into 2-inch pieces
• 8 oz container sliced mushrooms
• 1 pt grape tomatoes
• 1 tsp salt
• 1 tsp black pepper
• 2 cups reduced fat chicken broth
• 2 tbsp butter
• ¼ cup grated parmesan cheese

Directions
Boil a large pot of water and cook penne according to directions. While the pasta is cooking, heat olive oil over medium in a Dutch oven or large pot. Add sliced garlic, chopped shallots and red pepper flakes and cook until the garlic is soft but not browned, about 2 minutes. Then add the asparagus, mushrooms and tomatoes and sauté for another 2 minutes. Season with salt and pepper and then add the chicken broth. Cover the pot and steam all the vegetables for about 8-10 minutes until they are tender. Remove the pot from heat and add butter, parmesan cheese and cooked pasta. Toss to combine. Makes 6 servings. 8 points per serving.