PASTA DAY: Pasta With Asparagus And Marinated Artichoke Hearts

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* Exported from MasterCook *

 

Pasta With Asparagus And Marinated Artichoke Hearts

 

Recipe By : Pasta East to West by Nava Atlas, page 150

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Vegetables

Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces dry gnocchi or cavatelli -- up to 12

OR any short pasta shape

1 pound asparagus

12 ounces jarred marinated artichoke hearts -- chopped

with liquid

2 large firm ripe tomatoes -- diced

1/4 cup chopped fresh parsley

1/4 cup grated fresh Parmesan cheese

Salt and freshly ground black pepper -- to taste

 

4 to 6 servings

 

For this recipe, use the dry form of gnocchi or cavatelli, not the frozen

variety made with ricotta.

 

Cook the pasta in rapidly simmering water until al dente, then drain.

 

Meanwhile, trim the woody bottoms off of the asparagus stalks. Scrape the

bottom halves of the stalks with a vegetable peeler if they aren't slender,

then cut them into approximately 1 1/2-inch lengths. Steam in a medium

saucepan with a small amount of water until bright green and tender-crisp,

then drain.

 

Combine the cooked pasta and steamed asparagus in a serving bowl with the

remaining ingredients, and toss well. Serve at once or let cool somewhat,

and serve just warm.

 

Calories: 144, Carbohydrate: 25g, Total Fat: 1g, Cholesterol: 3 g, Protein:

7 g, Sodium: 116 mg.

 

 

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