| 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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