Death is not the end of the road; it is only a bend in the road. The road winds only through those paths through which Christ Himself has gone. This Travel Agent does not expect us to discover the trail for ourselves. Often we say that Christ will meet us on the other side. That is true, of course, but misleading. Let us never forget that He walks with us on this side of the curtain and then guides us through the opening. We will meet Him there, because we have met Him here.

Erwin Lutzer

CATEGORY	CUISINE	TAG	YIELD
Dairy	Italian	Asparagus, Carrots, Main dishes	4	Servings

INGREDIENTS

1/2	lb	Uncooked fettucine or spaghetti
1/2	lb	Asparagus; trimmed, in 1" pieces
1	sm	Red or green bell pepper; in short thin strips
1 1/2	c	Shredded carrots
2		Cloves garlic; finely chopped
1 1/2	ts	Italian herb seasoning; crushed
2	tb	Olive oil; or veg. oil
1/4	c	Grated Parmesan cheese

INSTRUCTIONS

Cook fettucine as package directs; drain. Cook and stir asparagus, bell
pepper, carrots, parlic and herb seasoning in skillet in hot oil over
Medium-High heat, 3-5 minutes or until tender-crisp. Remove from heat. Stir
in fettucine and cheese. Serve immediately. Makes 4 servings. Per serving:
390 calories, 0 grams fat, 5 mg. cholesterol, 453 mg. sodium, 64 grams
carbohydrate, 13 grams protein. MC formatting by bobbi744@sojourn.com
Recipe by: Dole Asparagus Recipe
Posted to MC-Recipe Digest V1 #810 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 26, 1997

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