Penne al pomodoro with asparagus and goat cheese are a tasty dish with a vegetable base: a light but complete meal of goat cheese proteins combined with healthy carbohydrates from wholemeal pasta. Together with Dr. Elisabetta Macorsini, dietitian of Humanitas, we see how to prepare this first, excellent for the use of wholemeal pasta.
Ingredients for 2 portions of pasta
150 grams of integral pens
100 g of asparagus cut into 2.5 cm pieces
1 tablespoon of water
80 g of cut cherry tomatoes
20 g freshly chopped basil, plus a few whole leaves to garnish
1 tablespoon of chopped garlic
1/8 teaspoon of freshly ground black pepper
60 grams of goat cheese
Fill a large saucepan with 3/4 of water and bring to the boil. Cook, stirring occasionally, until “al dente”, 10/12 minutes, or according to the instructions written on the package. Drain the pasta completely.
While the pasta is cooking, put the aspara and the water in a microwave bowl. Heat the asparagus at high potency until they are soft-cracked: about 3 minutes.
In a bowl, add the tomatoes, basil, garlic and pepper. Add the goat cheese, asparagus and pasta and mix well. Put in the refrigerator for at least 20 minutes to cool.
Divide the pasta into plates. Garnish with fresh basil leaves and serve.
Nutritional values per 100 g serving
Energy Value 396 Kcal
Sodium 142 mg
Fat 8 g
Carbohydrates 64 g
of which saturated 4 g
of which sugars 0 g
of which unsaturated 0 g
of which monounsaturated 1 g
Fibers 10 g
Protein 17 g
Cholesterol 13 mg