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Ingredients 1 tablespoon kosher salt 12 ounces penne pasta, ziti and rigatoni also work well 4 tablespoons unsalted butter 1 pound asparagus, ends snapped off and stalks cut into 2" pieces 2 roasted yellow bell peppers, peeled and diced 2 roasted red bell peppers, peeled and diced 1 teaspoon minced garlic 1 1/2 cups low-sodium canned chicken stock 1 1/2 tablespoons minced, fresh thyme 2/3 cup grated Parmesan cheese black pepper freshly ground
Cooking Instructions 1. Bring 1 gallon water and 1 tablespoon kosher salt to a boil. Add the pasta and cook until just before it becomes al dente. Drain. 2. Meanwhile, melt 2 tablespoons butter in a 10" skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about 5 to 7 minutes. Add the peppers and garlic, and cook 1 minute more. Add the stock, bring to a boil, and lower the heat to medium. 3. Add the penne and thyme. Stir to combine the ingredients and simmer until the pasta is al dente, about 5 to 7 minutes. Stir in half of the cheese and the remaining 2 tablespoons of butter. Adjust the salt and pepper to taste. 4. Transfer to a warm bowl, sprinkle with the remaining cheese and serve.
Nutrition Facts Serving size: 1 cup of pasta with vegetables Calories 546 Total Fat 18 g Saturated Fat 11 g Protein 21 g Total Carbohydrate 75 g Dietary Fiber 6 g Sodium 709 mg Percent Calories from Fat 30% Percent Calories from Protein 16% Percent Calories from Carbohydrate 54%
Posted by HoodiaPharm HungerAway ::
4:18 AM ::
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