| 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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