Penne with Asparagus & Cherry Tomatoes

It's Spring, which means April showers (no tornados, please) and lighter, fresher meals. This recipe from famed Italian cook Giada De Laurentiis is an example of a typical Italian Spring pasta. It's laden with fresh vegetables and it's simple; you can have a delicious dinner on the table in less than a half hour.

Italians use olive oil generously with good reason. Olive oil is a healthy fat and it enhances the flavor of food. If you're a Weight Watcher, you can reduce the number of WW Points in this recipe by reducing the amount of olive oil. I've given choices below.

Italians rely on local vegetable markets, like this one in Genoa, for fresh, seasonal vegetables.

Can you eat pasta and lose weight? Absolutely. Do as the Italians do and enjoy it in moderate amounts. It's worth noting that Italians are less overweight than Americans. Why? They cook more meals at home, they generally don't eat sugary snack foods and they consume seasonal vegetables at most meals.

Not a fan of asparagus? No problem. This delightful pasta shines with any green vegetable, such as green beans or broccoli. In the meantime, welcome, Spring!

8 oz. short pasta such as penne or campanelle

3 Tbsp. olive oil *

2 garlic. cloves, minced

1 1/2 lbs. thin asparagus, trimmed & cut into 1-inch pieces

Salt and freshly ground pepper

2 cups (about 9 oz.) cherry tomatoes

1 cup frozen & thawed peas

1/2 cup chicken broth

1 cup grated Parmesan

2 Tbsp. chopped fresh basil

Bring a large pot of water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally. Drain the pasta, reserving about 1/2 cup pasta water.

In a large nonstick sauté pan, heat oil over medium hear. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with salt and pepper, and cook for 3 minutes. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken broth into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the broth is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 cup of the Parmesan. Toss well, adding reserved pasta water if needed. Garnish with the remaining Parmesan and chopped basil.

Serves 4

*If you're a Weight Watchers member, you can reduce the number of Points in this dish by using less olive oil. Below are the Points for 3 different amounts.

WW Points per serving with 3 Tbsp. olive oil: 9

" " with 2 Tbsp. olive oil: 8

" " with 1 Tbsp. olive oil: 6