Recipes: Breakfast or Lunch for a Bunch

the recipes

may 2001

Breakfast or Lunch for a Bunch

Penne with Asparagus and Tomatoes with Ricotta-Herbed Dressing

(makes 4 servings)

8	ounces (240 g) penne pasta
1/2	pound (240 g) fresh asparagus, tough ends removed
1	tablespoon (15 ml) olive oil
1	clove garlic, minced
6	ounces (125 g) low-fat ricotta cheese
1/4	cup (16 g) chopped basil leaves
1	teaspoon snipped chives
1	teaspoon chopped fresh oregano leaves
1/2	teaspoon grated lemon zest
1	medium tomato, 6 ounces (180 g), seeded and diced
	freshly grated pepper

Bring a large pot of water to a boil and add the penne. When the water comes back to a boil, place the asparagus in the pot and blanch for 2 minutes. Using a slotted spoon, remove the asparagus and refresh under running cold water. Slice onto 1-inch (2.5 cm) pieces.
When the pasta is cooked al dente, about 10 minutes, drain and place in a large bowl. Add the asparagus, oil, and garlic. Toss to coat. Stir in the ricotta, herbs, lemon zest, and tomato. Grate pepper over the top and stir in. Taste for seasoning, and serve.

Per serving:	308 calories (18% calories from fat), 12 g protein, 6 g total fat (1.6 g saturated fat), 49 mg carbohydrates, 3 g dietary fiber, 10 mg cholesterol, 345 mg potassium, 46 mg sodium
Diabetic exchanges:	1/2 very lean protein, 3 1/2 carbohydrates (3 bread/starch, 1 vegetable), 1 fat

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