Recipe: Penne tossed with cherry tomatoes, asparagus and goat cheese

Dietitian's tip: 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.

Low sodium = no more than 140 mg of sodium per serving

SERVES 2

Ingredients

1/3 pound 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 goat cheese

Directions

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)

Calories	381	Cholesterol	25 mg
Protein	15 g	Sodium	329 mg
Carbohydrate	62 g	Fiber	2 g
Total fat	7 g	Potassium	427 mg
Saturated fat	4 g	Calcium	173 mg
Monounsaturated fat	1 g