This pasta dish is a quick weeknight dinner for two. Pennette is simply miniature penne - if you can't find it, (as I couldn't), just substitute regular penne. I used the whole wheat variety from Gia Russa.Cook 4 ounces of pasta according to package directions. Drain and place in a large bowl.
While the pasta cooks, heat a teaspoon of olive oil in a medium skillet over medium heat. Add a teaspoon of bottled minced garlic and a dash of crushed red pepper; cook for two minutes, stirring constantly.
Add one and a half cups asparagus (cut into one-inch slices - about 1/2 a pound), 1/4 cup vegetable broth, and 2 tablespoons lemon juice. Cook for five minutes until the asparagus is tender.
Stir in 1/4 cup chopped sun-dried tomato halves (buy the kind packed in oil), and 1/4 tsp. salt; cook for another minute.
Add the asparagus mixture to the pasta. Stir in 1/4 cup shredded vegan cheese (try the vegan mozzarella block from Galaxy Foods instead of the Asiago in the original recipe), and 1 tablespoon pine nuts.
One and a half cups is 370 calories. You'll have two servings.
Cost:
penne pasta $3.49
asparagus $3.87
vegetable broth $2.69
sun-dried tomatoes $3.99
vegan mozzarella $2.50
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