Penne with asparagus, ham, and basil
Uncooked whole wheat pasta
8 oz, penne variety (2 cups)
1 large, coarsely chopped
3 medium clove(s), thinly sliced
Red pepper flakes
1 pound(s), trimmed and cut into 2-inch lengths
Reduced-sodium chicken broth
Lemon juice canned or bottled
½ pound(s), cut into bite-size pieces
¼ cup(s), fresh, chopped
Grated Parmesan cheese
- Prepare the pasta according to the package directions, omitting the salt if desired; drain.
- Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the tomato, garlic, and red pepper flakes; cook, stirring occasionally, until the tomato is softened, about 5 minutes. Add the asparagus, broth, and lemon juice; bring to a boil. Reduce the heat and simmer until the asparagus is tender, about 3 minutes longer.
- Add the pasta, ham, basil, and Parmesan to the skillet; toss to combine. Yields about 13/4 cups per serving.