| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Dairy |
Vegetarian |
Vegetarian, Fruit, Pasta, Side dish |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Asparagus tips — fresh water |
| 6 |
oz |
Farfalle (large bow-tie |
|
|
Shaped pasta) |
| 1 |
tb |
Lemon juice — fresh |
| 1 |
tb |
Avocado, ripe — mashed |
| 1 |
tb |
Cheese — neufchatel OR |
| 1 |
tb |
Cheese, cream — light |
| 1/4 |
c |
Cheese — muenster or |
|
|
Monterey |
|
|
Jack — diced |
| 1 |
c |
Strawberries, fresh — |
|
|
Sliced |
INSTRUCTIONS
Place asparagus tips and water in a shallow pan. Cover and bring to a boil.
Simmer for 2 minutes, or until asparagus is bright green and just cooked
through. Remove asparagus and set aside to drain. Reserve 2 tablespoons
cooking water.
Fill a large pot with water and bring to a boil. Cook pasta according to
package directions. Drain in a colander, reserving about 2 tablespoons
cooking water.
Place reserved pasta water in a large pot and, working quickly, add
asparagus water, lemon juice, avocado, neufchatel cheese or cream cheese,
and muenster or jack cheeese. Blend until creamy. Add pasta and toss
quickly with a wooden spoon. Add asparagus and strawberries, toss well and
serve at once. Serves 4 as a side dish.
Per serving: 246 cal; 9 g port; 5 g fat; 39 g carb; 13 mg chol; 80 mg sod;
3 g fiber Vegetarian Times, August 1993/MM by DEEANNE
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“To dyslexic atheist: There is a dog”