Guest guest Posted November 10, 1999 Report Share Posted November 10, 1999 * Exported from MasterCook * One-Dish Ditali With Asparagus Recipe By : " Pasta Harvest " by Janet Fletcher Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 pounds asparagus -- preferably not too thin. 1 pound dried ditali or canneroni 4 tablespoons unsalted butter -- in pieces, at room temperature 1 cup freshly grated Parmesan cheese Salt and freshly ground pepper Discard tough ends and cut spears into 1/3-inch slices, about the same length as the ditali. Line several spears up and cut across them to save time. Bring a pot of salted water to a boil. Add asparagus and cover pot partially. When water returns to a boil, add ditali. Cook until pasta is al dente. Drain pasta and asparagus. Transfer to a large warm bowl. Add butter, cheese and salt and plenty of pepper. Toss to coat. Serve on warm dishes. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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