| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Pasta |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Diagonally sliced asparagus, (1-inch) |
| 2 |
c |
Sliced carrot |
| 1 1/2 |
c |
Snow peas |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, minced |
| 6 |
c |
Hot cooked fettuccine (10 ounces uncooked pasta) |
| 1/2 |
c |
Grated fresh Parmesan cheese, (2 ounces) divided |
| 1/4 |
c |
Chopped fresh parsley |
| 2 |
tb |
Dry white wine |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Drop the first 3 ingredients into a large saucepan of boiling water; cook 2
minutes. Drain and set aside.
Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 2
minutes or until tender. Remove from heat. Add asparagus mixture,
fettuccine, 1/4 cup cheese, parsley, wine, salt, and pepper; toss well. Top
with remaining cheese. Yield: 6 servings (serving size: 1-1/2 cups).
Per serving: 412 Calories; 6g Fat (13% calories from fat); 16g Protein; 72g
Carbohydrate; 5mg Cholesterol; 411mg Sodium
NOTES : Drain cooked pasta in a colander over a bowl, holding back about
1/2 cup cooking liquid. Allow the pasta to drain a few minutes, and then
return it to the pot, and toss it with a little of the reserved cooking
liquid; this eliminates the need to add oil to keep the strands of pasta
from sticking. Stir the pasta gently with the sauce, adding some of the
reserved cooking liquid as needed to keep the pasta moist.
Recipe by: Cooking Light, May 1995, page 140
Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.
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