Ornish - Pasta with Asparagus and Asparagus Cream

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I'm anxious to try this one!

 

 

* Exported from MasterCook *

 

Pasta with Asparagus and Asparagus Cream

 

Recipe By :Deborah Madison

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds asparagus

1 bunch scallions -- rinsed and chopped including the firm parts

of the stems

1 bay leaf

1/2 teaspoon dried marjoram or basil or 1 tablespoon

fresh

3 parsley branches

1 cup frozen peas

grated zest of 1 lemon plus juice to taste

1/2 jalapeno pepper (optional) -- seeds and veins removed,

minced

2 1/2 ounces spaghetti or fettucine per person

A mixture of finely chopped parsley or

chervil, chives, basil, marjoram, or lemon

thyme for garnish

 

Snap off the toughest ends of the asparagus and discard them. Take half the

asparagus and chop into small pieces. Bring 8 cups of water to a boil, add the

chopped asparagus, scallions, bay leaf, marjoram, parsley, and peas. Simmer

until the asparagus is tender, then remove the bay leaf. Drain, reserving the

cooking liquid. Put the cooked vegetables in a food processor and process until

smooth, gradually adding 1 1/2 cups cooking water to make the sauce whatever

consistency you like. To make the sauce extra fine pass it through a sieve or a

food mill. Stir in the lemon zest and add the jalapeno, if using. Set aside.

 

Slice the rest of the aspagus either into rounds or into ling thin diagonals.

If the heads are thick, slice them in half lengthwise. Bring 3 quarts of water

to a boil, add the asparagus, and cook until tender. Remove from the water and

set aside. Add the pasta and cook according to package directions without using

salt until al dente - tender but firm to the bite. Drain.

 

Just before the pasta is finished, heat the vegetable puree gently and season

with the lemon juice to taste. (Just warm it, don't let it boil.) Have a warm

serving bowl ready. Pour in the sauce, then the hot pasta. Garnish with the

cooked asparagus and a handful of fresh herbs. Toss right away and serve.

 

Variation: If your diet allows, warm 1/2 cup nonfat yogurt with the vegetable

sauce, then proceed as above.

 

Description:

" Pureed asparagus and other spring vegetables make the sauce for this

pasta. Serve with either whole wheat or spinach pasta. "

Source:

" Dr. Dean Ornish's Program for Reversing Heart Disease "

Copyright:

" 1990, 1996 by Dean Ornish, M.D. "

 

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Per serving: 33 Calories (kcal); trace Total Fat; (4% calories from fat); 3g

Protein; 6g Carbohydrate; 0mg Cholesterol; 28mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0