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Recipe: Penne tossed with tomatoes, asparagus and goat cheese

Recipe: Penne tossed with tomatoes, asparagus and goat cheese

This meatless pasta recipe calls for penne — a diagonally cut tube pasta — but you can substitute any type of pasta.

Though this recipe calls for penne — a  diagonally cut tube pasta — you can substitute any type of pasta, including bow ties, rotelle or ziti.


Directions

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.


Ingredients
  • 1/3 pound whole-wheat penne pasta
  • 1/2 cup chopped asparagus, 1-inch pieces
  • 1 tablespoon water
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup chopped fresh basil, plus whole leaves for garnish
  • 1 tablespoon minced garlic
  • 1/8 teaspoon freshly ground black pepper
  • 2 ounces goat cheese

Exchange Data
Dash
Dairy
Fats 
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats 
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories396 
Carbohydrate64 g 
Cholesterol13 mg 
Fiber10 g 
Monounsaturatedfat1 g 
Potassium 
Protein17 g 
Saturatedfat4 g 
ServingsizeAbout 2 1/2 cups 
Sodium142 mg 
TotalFat8 g 

2014-08-19

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