Here is another tasty recipe that I converted over to Mediterranean style of eating, no butter, whole wheat pasta. The original recipe had 50 grams of fat. I have got it down to 21 grams of fat without losing flavor. The seasonings are pretty basic. I added some tarragon while cooking the asparagus, just because I love the flavor. You could add whatever you like I don’t think it would detract from the taste at all.
Baked Pasta With Asparagus
14 ounces whole wheat penne pasta
2 lbs asparagus
1 Tbsp. Olive Oil
10 ounces skim or low fat ricotta cheese (or cottage cheese)
1-2 Tbsp chopped Chives
4 ounces of Parmesan cheese
3 eggs (1 whole egg, 2 egg whites)
Wash Asparagus. Remove any tough stalks and cut into short lengths. You may want to split the length in half. Heat 1 Tbsp. Olive Oil in pan and cook the asparagus over a low heat for about 20 min. While asparagus is cooking combine chives with ricotta cheese. Every so often, add a little chicken stock to keep it moist. When the asparagus is done, season to taste, salt and pepper. Cook the pasta for half the time stated on the package. Drain and immediately toss with 1 Tbsp. Olive oil and half the Parmesan. Pam or cooking spray a deep oven dish. Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta. Repeat, finishing with the layer of pasta. Beat together the eggs and the remaining cheese and pour over the top. Sprinkle with black pepper. Bake in a medium oven, 350 degrees for 20 minutes.