| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Smoked bacon or pancetta, cut into 1/2" dice |
| 4 |
tb |
Olive oil |
| 6 |
oz |
Fresh shiitake mushrooms, sliced |
| 1 |
lb |
Asparagus, cut into 2" piece |
| 12 |
oz |
Fresh fettucine |
| 1 |
tb |
Fresh thyme, finely chopped |
| 2 |
tb |
Fresh oregano, finely chopped |
|
|
Salt to taste |
|
|
Pepper to taste |
INSTRUCTIONS
(Recipe is from Diane Pariseau of Triology Restaurant, St. Helena,
Calif.)
Saute bacon in skillet until crisp, remove to a plate. Drain off
excess fat, then add olive oil to the skillet and cook the mushrooms
until softened. Lightly blanch the asparagus. Cook the pasta briefly
in boiling salted water. Drain the noodles and toos with the
asparagus, bacon, shiitake and fresh herbs. Season with salt and
pepper.
Nutritional analysis per serving: 667.4 calories; 35 grams total fat;
(9.9 grams saturated fat); 27.7 grams protein; 56.8 grams
carbohydrates; 175.5 milligrams cholesterol; 709.7 milligrams sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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