From Sandi's Recipe File - Asparagus Penne

Presents

"Asparagus Penne"

Recipe Source:
November 1999 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

1 cup fresh asparagus, chopped

3 tablespoons sundried tomato, in oil

1 clove garlic, chopped

2 tablespoons olive oil

1 1/2 tablespoons flour

1 1/2 cups So Good fat free, fortified soy beverage

1 cube vegetable stock, crumbled

Pinch salt and pepper

3 ounces goat's cheese, crumbled

4 cups cooked penne (or 2 1/2 cups dried penne or small shaped pasta)

Preparation Instructions:

Steam asparagus, set aside. Rinse sundried tomato. Chop and set aside.
Saute chopped garlic in 2 tablespoons olive oil over medium heat until translucent. Stir in flour to make a roux.
Gradually add So Good, stirring until smooth.
Add crumbled vegetable stock cube. Bring mixture to a boil over medium heat. Simmer until mixture thickens.
Add asparagus, sundried tomato, salt and pepper. Gradually add crumbled goat's cheese to sauce. Stir until cheese melts.
Add penne and mix until combined. Makes 4 servings.

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