from BetsyLife recipe inspired from Cooking Light
•8 ounces uncooked penne pasta
•1 tablespoon kosher salt
•2 tablespoons olive oil
•2 1/2 cups (1-inch) slices asparagus (about 1 pound)
•1 cup fat-free, lower-sodium chicken broth (substitute vegetable stock for vegetarian option)
•1 tablespoon grated lemon rind
•1 garlic clove, minced
•1/4 cup (1 ounce) grated fresh pecorino Romano cheese
•1/2 teaspoon kosher salt
•1/2 teaspoon freshly ground black pepper
•2 tablespoons shaved fresh pecorino Romano cheese
1. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.
2. Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.