Lower-Sodium Penne Pasta with Asparagus, Peas, Feta and Tarragon Butter
Amount Per Serving
4clovesfresh garlic, minced
1cuplow-sodium vegetable broth or stock
1poundasparagus, ends trimmed, sliced diagonally into 2-inch pieces
2Tablespoonsdried parsley flakes
2Tablespoonsdried tarragon leaves
1pinchground red (cayenne) pepper, ground
4ouncescrumbled feta cheese, grated
1/2teaspoonground black pepper
Cook the pasta as directed on package. Drain well.
Meanwhile, heat the oil in a large skillet on medium heat. Add shallots and garlic; cook and stir 3 to 4 minutes or until lightly browned. Add broth and wine. Bring to a boil; cook 5 minutes or until reduced by half. Add peas and asparagus; cook 3 minutes or until asparagus is tender-crisp.
Stir in butter, crème fraîche, chives, parsley flakes, tarragon and red pepper. Reduce heat to low; simmer 3 minutes.
Stir in pasta and feta; toss to coat well. Season with pepper.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing