| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
New, Vegtime6 |
4 |
servings |
INGREDIENTS
| 4 |
oz |
Uncooked green fettucine |
| 4 |
oz |
Uncooked regular fettucine |
| 2 |
tb |
Olive oil |
| 4 |
tb |
Balsamic vinegar |
| 8 |
oz |
Asparagus; trim & cut in 2" pc |
| 1 |
|
Sweet onion; very thinly sliced |
| 1 |
md |
Ripe avocado; cut in 1/4" cubes |
| 1/2 |
|
Red pepper; stemmed and diced |
|
|
Salt and pepper; to taste |
| 2 |
tb |
Parmesan cheese; grated |
INSTRUCTIONS
Boil lightly salted water in a large pan; cook fettucine until al
dente, 8-9 minutes. Drain, rinse under cold water and drain again.
Transfer to serving bowl; toss with oil and vinegar. Set aside.
Boil water in a medium saucepan; coko asparagus until barely tender,
about 2-3 minutes. Drain. Toss asparagus with fettucine. Add onion
and sprinkle with cubed avocado and red pepper. Add salt and pepper.
Sprinkle with cheese if desired. Serve immediately. Makes 4 servings,
6g protein, 15g fat. |
Recipe by: April 1996 Vegetarian Times
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