| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Pasta, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | c | Warm water |
| 1/2 | c | Dried tomatoes, sliced into |
| Strips | ||
| 3/4 | lb | Asparagus, cut diagonally 1" |
| Pcs | ||
| 12 | oz | Pkg farfale (bowtie pasta) |
| 2 | tb | Olive oil |
| 1 | sm | Onion, chopped |
| 2 | Cloves garlic, finely | |
| Chopped | ||
| 1 | tb | Fresh thyme leaves (or 1 t |
| Dried) | ||
| 1/4 | ts | Salt |
| 1/4 | lb | Smoked mozzarella, cut in sm |
| Cubes |
INSTRUCTIONS
Soak dried tomato strips in the cup of warm water for 3-5 min until they begin to soften. Drain and reserve the liquid. Heat 5" of water to boiling in large saucepot. Add the asparagus and cook 3 min. until tender but still crisp. Remove to a bowl and set aside. In the same of pot of boiling water, cook the pasta. While it's cooking: Heat 1 T olive oil over med. heat; add onion & saute 5 min. Reduce heat to low; add garlic & saute 3 min. Stir in tomato liquid, asparagus, thyme leaves & salt. Cook for 5 min. Drain pasta; return it to the pot and toss with remaining 1 T olive oil. Place on serving platter and top with tomato-asparagus mixture and mozzarella. Serve immediately; or to serve cold, cool to room temperature, cover & refrigerate. Recipe By : Country Living, May 1995 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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