Creamy Pasta and Chickpeas

Ingredients

* 1 pound asparagus, cut into 1-inch pieces
* 1 red pepper, chopped
* 1/2 teaspoon each salt and black pepper
* 8 ounces fiber-enriched penne pasta (such as Barilla Plus)
* 1 can (15.5 ounces) chickpeas, drained and rinsed
* 1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
* Pinch nutmeg

Directions

1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.

2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.

3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.