Bunch asparagus; trimmed, in 1 1/2" pieces, 8 ounces
1
c
Cheddar cheese; in small cubes
6
oz
Radishes; sliced or halved (1 1/2 cups)
1/4
c
Chopped fresh dill
8
oz
Bottle fat-free ranch dressing
INSTRUCTIONS
Cook pasta according to package directions; add asparagus to pasta water
for the last 3 minutes of cooking time. Drain fusilli and asparagus; cool
under cold running water. Transfer to large bowl; stir in cheese, radishes
and dill. Add dressing, stirring to coat thoroughly. Keep refrigerated
until ready to serve. Serves 4. Per serving: 601 calories, 13 grams fat,
759 mg. sodium, 22 grams protein,
94 grams carbohydrate. MC formatting by bobbi744@sojourn.com
Recipe by: Lansing State Journal, Gannett News Service,Corydon Ireland
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May
13, 1998
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