PASTA: Farfalle with Asparagus

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* Exported from MasterCook Mac *

 

Farfalle with Asparagus

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 200

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

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1 pound asparagus -- trimmed

and cut into 1-inch lengths

1 clove garlic -- peeled (optional)

(1 to 2)

1/2 cup nonfat cottage cheese -- or low fat

1/4 cup low fat milk

salt -- to taste

freshly ground black pepper -- to taste

3/4 pound farfalle

2 tablespoons fresh chives -- chopped

or parsley or a combination

1 ounce pecorino -- grated

or Parmesan -- (1/4 cup)

 

Delicate asparagus needs little more enhancement than the creamy sauce

here. This is a delightful spring and summer pasta. MAKES 4 SERVINGS

 

1. Bring a large pot or pasta pot full of water to a boil, add 1

tablespoon salt, and drop in the asparagus. Boil for 3 to 5 minutes,

until just tender, and remove from the water using a slotted spoon or

deep-fry skimmer. Refresh with cold water and set aside.

 

2. Chop the garlic in a mini~processor or a food processor fitted with

the steel blade. When it adheres to the sides, stop the machine and

scrape down the sides. Add the cottage cheese and blend until fairly

smooth. Scrape down the sides. Add the milk and blend again until

smooth. Add salt and pepper to taste. Transfer to a wide pasta bowl.

 

3. Bring the water in the pasta pot back to a boil and add the pasta.

Stir to make sure the pasta doesn't stick to the bottom of the pot and

cook until al dente, firm to the bite. Reserve _ cup of the cooking

water and drain.

 

4. Stir the reserved cooking water into the cottage cheese mixture,

and add the pasta, the asparagus, chives, and pecorino. Toss to combine.

Serve hot.

 

Note: Another nice pasta to use for this dish is pappardelle.

 

Advance preparation: The cottage cheese mixture will keep for 3 days in

the refrigerator.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 33 Calories; less than one gram

Fat (3% calories from fat); 5g Protein; 4g Carbohydrate; 1mg

Cholesterol; 76mg Sodium

Food Exchanges: 1/2 Lean Meat; 1/2 Vegetable

 

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