| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Caprial1 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion; diced |
| 3 |
|
Cloves garlic; chopped |
| 8 |
sl |
Bacon; diced |
| 12 |
|
Spears asparagus; blanched |
| 1/2 |
c |
Fresh shelled peas |
| 1/2 |
c |
Chicken stock |
| 1 1/2 |
lb |
Fresh pasta; cooked until al |
|
|
; denta |
| 3/4 |
c |
Parmesan cheese |
|
|
Salt and black pepper to taste |
INSTRUCTIONS
For the pasta, heat olive oil until very hot. Add onion and garlic and
saute until you can smell the aroma. Add the diced bacon and cook
over low to medium heat till the bacon is crisp. Add asparagus and
peas and toss with the bacon. Add chicken stock and reduce for about
2 minutes over high heat. Add pasta and cook until the pasta is hot.
Add all but 1/3 cup of cheese and to the pasta and toss well. Season
with salt and pepper. Place on a platter and top with the rest of the
parmesan cheese. Serve hot.
Converted by MC_Buster.
Per serving: 452 Calories (kcal); 12g Total Fat; (24% calories from
fat); 20g Protein; 65g Carbohydrate; 98mg Cholesterol; 530mg Sodium
Food Exchanges: 4 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit;
1
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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“The Will of God will never take you to where the Grace of God will not protect you.”