from Family Circle magazine, Oct.1.08
The carnivores at our house like to add steak or shrimp to this easy meal.
Makes: 6 servings Cook: 18 minutes Prep: 10 minutes
Ingredients
1 pound asparagus, cut into 1-inch pieces1 red pepper, chopped
1/2 teaspoon each salt and black pepper
8 ounces fiber-enriched penne pasta (such as Barilla Plus)
1 can (15.5 ounces) chickpeas, drained and rinsed
1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
Pinch nutmeg
Directions
1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.
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