Penne Tossed With Tomatoes, Asparagus And Goat Cheese
Ingredients
- Whole-wheat penne pasta - 1/3 pound
- Chopped asparagus, 1-inch pieces - 1/2 cup
- Water - 1 tbs
- Halved cherry tomatoes - 1/2 cup
- Chopped fresh basil, plus whole leaves for garnish - 1/4 cup
- Minced garlic - 1 tsp
- Freshly ground black pepper - 1/8 tsp
- Goat cheese - 2 oz
Instructions
- Fill a large pot 3/4 full with water and bring to boil. Add the pasta and cook until tender (al dente), 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.