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

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

Penne tossed with cherry tomatoes, asparagus and goat cheese — one of many healthy recipes from Mayo Clinic.

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.


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.


Ingredients
  • 1/3 pound whole-wheat 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 soft goat cheese

Exchange Data
Dash
Dairy 1   
Fats 
Fruits 
Grains 3   
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 3   
Diabetes
Fats 
Freefoods 
Fruits 
Meat 1   
Milk 
NonStarchyVegetables 3   
Starches 
Sweets 
HWP
Carbs 3   
Fats 
Protein Dairy 1   
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories 371   
Carbohydrate 62 g   
Cholesterol 13 mg   
Fiber 9 g   
Monounsaturatedfat 1 g   
Potassium 
Protein 16 g   
Saturatedfat 4 g   
Servingsize 
Sodium 121 mg   
TotalFat 7 g   

2009-06-18

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