Linguine with Asparagus and Red Pepper

• 1 lb. linguine or other pasta
• 1 lb. asparagus, cut in 2-inch lengths
• 1 lg. sweet red pepper, cut in thin strips
• 2 Tbsp. olive oil
• 2 Tbsp. low-fat chicken stock or water
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 1 tsp. dried basil or 1/4 cup chopped fresh basil
• Optional: 3 cloves garlic, minced

In a large pot of boiling water, cook the pasta until it is tender but firm. In the top of a pasta cooking pot or steamer, steam the asparagus and red pepper for 3 minutes or until tender-crisp; drain. Meanwhile, in a small saucepan or microwaveable dish, combine the oil, stock and garlic; cook over medium heat for 1 minute or microwave at High power for 20 seconds or until the garlic is tender.
Drain the pasta and return it to the cooking pot; toss with the cooked asparagus, pepper, oil mixture, cheese, parsley and basil. Serve immediately.
Each of the 5 servings contains 447 calories and 9 grams of fat.
Source: American Institute for Cancer Research