12 ounces multigrain penne pasta
1 package (9 ounces) frozen cut asparagus
3/4 cup lower-sodium chicken broth
1/2 cup frozen chopped onions
1/2 cup roasted red bell peppers cut into 1/2-inch-wide strips
1/2 cup roasted yellow bell peppers cut into 1/2-inch-wide strips
1 teaspoon Italian seasoning
1 teaspoon bottled crushed garlic
2 tablespoons fresh flat-leaf parsley finely chopped
1 tablespoon balsamic vinegar
In a large pot of boiling salted water, cook pasta according to package directions. Drain well and return pasta to hot pot. Cover and set aside.
In a large skillet, combine asparagus, broth, onions, roasted peppers, Italian seasoning, and garlic. Bring to a boil, then reduce to a simmer and cook for 8 to 10 minutes, or until liquid is reduced to 1⁄4 cup. Stir in parsley and vinegar. Toss with hot pasta.