Asparagus With Pasta

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* Exported from MasterCook *

 

Asparagus With Pasta

 

Recipe By : Cooking Light Magazine, March/April 1988, page 58

Serving Size : 6 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3/4 pound fresh asparagus

Vegetable cooking spray

2 teaspoons olive oil

1 medium-size yellow bell pepper

cut into julienne strips

1 medium-size red bell pepper

cut into julienne strips

1 clove garlic -- minced

1 tablespoon chopped fresh basil

1/8 teaspoon salt

1/8 teaspoon white pepper

2 cups hot cooked mostaccioli

(short tubular pasta)

cooked without salt or fat

1 cup unpeeled seeded chopped tomatoes

1/4 cup grated Parmesan cheese

 

Snap off tough ends of asparagus. Remove scales with a knife or vegetable

peeler, if desired. Cut asparagus into 1-inch pieces. Cover and cook in a

small amount of boiling water 30 seconds. Drain well; set aside.

 

Coat a large skillet with cooking spray; add oil, and place over

medium-high heat until hot. Add bell peppers and garlic; sauté 2

minutes. Add asparagus; sauté 1 minute. Add basil, salt, pepper, and

pasta; toss gently. Spoon mixture onto a large platter; sprinkle with

tomatoes and cheese.

 

Yield: 6 servings (about 92 calories per 1-cup serving).

 

PROTEIN 4.4 / FAT 3 / CARBOHYDRATE 12.9 / CHOLESTEROL 3 / IRON 1.2 / SODIUM

118 / CALCIUM 64

 

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