Penne with Asparagus and Red Peppers

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-inch 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 broth
1-1/2 tablespoons minced, fresh thyme
2/3 cup grated Parmesan cheese
Black pepper, preferably freshly ground

Directions:
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.

Meanwhile, melt 2 tablespoons butter in a 10-inch skillet over medium heat. Add the asparagus and cook, stirring occasionally, until tender and lightly browned, about five to seven minutes. Add the peppers and garlic, and cook 1 minute more. Add the stock, bring to a boil, and lower the heat to medium.

Add the penne and thyme. Stir to combine the ingredients and simmer until the pasta is al dente, about five to seven minutes. Stir in half of the cheese and the remaining 2 tablespoons of butter. Adjust the salt and pepper to taste.

Transfer to a warm bowl, sprinkle with the remaining cheese and serve.

Recipe makes four servings.

Nutrition information per serving:
Serving Size about 1 cup of pasta with vegetables
Calories: 546
Total Fat: 18g
Saturated Fat: 11g
Protein: 21g
Total Carbohydrate: 75g
Dietary Fiber: 6g
Sodium: 709mg
Percent calories from fat: 30-percent