Fresh Pasta With Asparagus And Sun-Dried Tomatoes

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* Exported from MasterCook *

 

Fresh Pasta With Asparagus And Sun-Dried Tomatoes

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 229

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

***SAUCE***

1 tablespoon olive oil

3 cloves garlic -- minced

2 tablespoons minced shallots

14 ounces canned diced tomatoes -- undrained, up to 16

1/2 cup thick tomato sauce -- or tomato purée

1/4 cup finely chopped oil-cured sun-dried

tomatoes

1/2 teaspoon dried basil

1/4 teaspoon hot red pepper flakes

OR a few grains cayenne pepper

1/2 pound asparagus -- trimmed

scraped if necessary

and cut into 1-inch pieces

3/4 pound fresh fettucine

salt and freshly ground pepper -- to taste

grated fresh Parmesan cheese -- optional

 

6 servings

 

Look for fresh pasta in Italian groceries and gourmet food shops. I like

its delicacy in this dish, teamed with the equally delicate asparagus of

spring. However, if fresh pasta is unavailable, this won't suffer from the

substitution of good-quality dry fettucine.

 

Heat the oil in a large, heavy saucepan. Add the garlic and shallots and

sauté over moderate heat until they just begin to turn golden. Add the

remaining sauce ingredients and simmer over low heat for 20 minutes. This

may be done ahead of time; cover and let stand off the heat until needed.

 

Just before serving, steam the asparagus until bright green and

crisp-tender. Gently heat the sauce. Cook the pasta al dente in plenty of

simmering water, then drain. In a serving bowl, combine the pasta,

asparagus, and sauce and toss well. Season to taste with salt and

pepper. Serve at once, with grated Parmesan if desired.

 

Calories: 230, Carbohydrate: 37 g, Total fat: 5 g, Protein: 10 g,

Cholesterol: 93 g, Sodium: 182 mg

 

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