Guest guest Posted February 1, 2002 Report Share Posted February 1, 2002 * Exported from MasterCook * Pasta with Asparagus & Lemon Recipe By :Moosewood Collective Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds asparagus 1 pound penne or casarecce pasta 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil salt and black pepper to taste 1/4 cup grated Pecorino or Parmesan cheese Bring a large pot of salted water to a boil for the pasta. Meanwhile, rinse the asparagus, snap off the tough tower stems, and discard them. Cut off 1'/2 inches of the asparagus tips and reserve, Chop the rest of the stems. Cook the asparagus tips in boiling water to cover for 3 or 4 minutes, until tender. Remove to a colander with a slotted spoon and set aside. In the same pot blanch the chopped asparagus stems for 6 or 7 minutes, until tender. Drain, rinse in cold water, and reserve separately. Cook the pasta in the boiling water until al dente. While the pasta cooks, puree the asparagus stems, lemon juice, and olive oil in a blender or food processor until smooth. If necessary, add a little of the hot pasta water. Add salt and pepper to taste. Drain the pasta and transfer it to a large bowl. Stir in the asparagus puree, the asparagus tips, and the grated cheese. If the pasta has cooled, stir it in a pot on high heat for I or 2 minutes, until hot. Serve immediately. PER 12-OUNCE SERVING: 433 CALORIES, 15.4 G PROTEIN, 13 G FAT, 64.8 G CARBOHYDRATES, 2.7 G SATURATED FATTY ACIDS, 4.5 MG CHOLESTEROL, 115 MG SODIUM, 4.5 G TOTAL DIETARY FIBER Source: " Moosewood Restaurant New Classics " Copyright: " 2001 Moosewood, Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 9g Fat (80.5% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 2 Fat. NOTES : Adapted from a Faith Willinger recipe, this simple, fresh-tasting dish is a celebration of new spring asparagus. We've chosen penne and casarecce for this recipe because their shapes resemble bite-sized asparagus pieces. Penne is a tube-shaped pasta, and casarecce is a doubletubed pasta that looks like a miniature rolled-up scroll. Serves 6 Total time: 35 minutes Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.