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8 ounces uncooked penne pasta
1 tablespoon kosher salt
2 tablespoons olive oil
2 1/2 cups (1-inch) slices asparagus (about 1 pound)
1 cup fat-free, lower-sodium chicken broth
1 tablespoon grated lemon rind
1 garlic clove, minced
1/4 cup (1 ounce) grated fresh pecorino Romano cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons shaved fresh pecorino Romano cheese
1. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.
2. Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.
Feedback: Very good, though I will use a little more garlic and lemon rind next time. I got the recipe from Cooking Light magazine, though they called for using garganelli pasta. My local Whole Foods didn't have that available so I replaced it with Penne. It was really easy and quick to make. This will go on my "make again" list.
