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Friday, May 1, 2015

Low-Point Penne Pasta with Asparagus and Pistachios

Yum

Take some pasta, add a little asparagus and fresh mint, and you have yourself one savory and delightful entree! Garnished with a few pistachios for added protein and texture, this meal is a definite two-thumbs up! :)

Low-Point Penne Pasta with Asparagus and Pistachios

Ingredients:

- 8 ounces uncooked whole-wheat penne pasta
- 1 Tbs olive oil
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 3 green onions, chopped, white and green parts divided
- 1 tsp. minced garlic
- 1/4 cup dry white wine
- 1/2 tsp. kosher salt or sea salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs butter, (Land O Lakes Light with Canola Oil)
- 1/3 cup grated parmesan cheese
- 1/4 cup pistachios, chopped
- fresh mint, chopped

Cook pasta according to directions. Drain in a colander over a bowl reserving 1/4 cup cooking liquid. Return pasta and 1/4 cup liquid to pan, cover, and keep warm over low heat. 

Heat a large skillet over medium-high heat with olive oil. Add asparagus, white parts of the green onions, and garlic, and sauté until asparagus is crisp-tender. Add wine, salt, and pepper. Cook for about 1 minute. Add asparagus mixture to pasta along with the green onions, butter and cheese. Stir in pistachios. Divide among bowls and garnish with fresh mint. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 7 cups
Serving size - 1 cup
Points per serving - 4
Points plus per serving - 5

"Change the way you look at things, and then the things you 
look at change." - Anonymous