| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Meatless ma, Pasta, Vegetables | 2 | Servings | |
INGREDIENTS
| 1 | lb | Fresh asparagus |
| 6 | oz | Penne |
| 1 | T | Olive oil |
| 2 | t | Grated lemon zest, about 2 |
| Lemons | ||
| 1/8 | c | Fresh lemon juice |
| Salt and freshly ground | ||
| Black pepper, to taste | ||
| 1/2 | c | Coarsely chopped roasted red |
| Peppers, optional | ||
| 3 | T | Toasted pine nuts |
| 8 | T | Shaved fresh Parmesan |
| Cheese |
INSTRUCTIONS
Trim asparagus and steam until tender-crisp, 3 to 4 minutes. Cut into 1-inch lengths. Cook pasta, drain and place in a warmed, large serving bowl; toss with oil. Add asparagus, lemon zest, lemon juice, salt, pepper, roasted peppers (if using) and pine nuts. Gently toss to mix. Add cheese and toss; taste and adjust seasonings. Serve immediately. Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@AOL.COM> Recipe By : Felicia Pickering - EAT-L
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