| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | servings | ||
INGREDIENTS
| 3 | oz | Dry angel hair pasta |
| 1 | lb | Asparagus; cut diagonally into 2 inch pieces, (I got 10 ounces after breaking off the tough lower stalks) |
| 3 | oz | Red onion; sliced and quartered, (about 1/2 cup) |
| 6 | Canned artichoke hearts; quartered | |
| 1 | c | Unsweetened frozen blackberries; thawed |
| 3 | tb | Raspberry vinegar |
| 2 | Sweet n'Low packets; (or 1 tablespoon sugar if you prefer) | |
| 1 | ts | Salt |
| 1 | ts | Fat free Italian dressing |
| Couple twists of ground pepper |
INSTRUCTIONS
Break pasta into one to one and one-half inch pieces. Cook in boiling water for about 5 minutes or until done the way you like them. Rinse with cold water and set aside. Place onions and asparagus in steamer and steam about 6 minutes. Rinse with cold water and drain well. Stir asparagus and onions into the pasta and add the rest of the ingredients. Chill well. This makes approximately 4 cups. One cup equals 155 calories of which 10 are fat calories. Posted to fatfree digest by "robert hoffman" <rwhoffman@powernetonline.com> on Jan 11, 1999, converted by MM_Buster v2.0l.
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