| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | French | Pasta | 4 | Servings |
INGREDIENTS
| 1 | lb | Asparagus |
| 8 | oz | Capellini; (Angel Hair Pasta) |
| 2 | md | Carrot; Cut In 1/4" Strips |
| 1 | Green Onion; Sliced Diagonally | |
| 2 | Cloves Garlic; Minced | |
| 2 | ts | Oil |
| 1 1/2 | c | Chicken Broth |
| 1/4 | c | Tomato Paste |
| 1 | tb | Fresh Basil; Snipped |
| 12 | oz | Frozen Shrimp/Fresh Shrimp; Peeled And Deveined |
| 1/4 | ts | Freshly Ground Pepper; Coarsely Ground |
INSTRUCTIONS
Printemps means springtime in french. Dried Basil may be substituted for Fresh; use 2 Tablespoons. 1. Trim the asparagus spears and rinse in cold water. Remove the tips; set aside. Bias-slice the remaining portions of the asparagus spears into 1- to- 1 1/2-inch pieces, and set them aside. 2. Cook the pasta accorsong to the package directions, addisn asparagus tips and pieces and carrots for the last 2 or 3 minutes of cooking time. Drain pasta and vegetables; keep warm. 3. Meanwhile, cook and stir green onion and garlic in large skillet in hot oil for 1 or 2 minutes until crisp-tender. Stir in broth, tomato paste, and 2 Tablespoons dried basil (If substituting for fresh basil). Toss with pasta and vegetables. Sprinkle with pepper and fresh basil leaves. 361 calories, 5 g total fat, 1 g satuarted fat Recipe by: BH&G Low Cal-Low Fat Recipes Magazine, Spr '98 Posted to MC-Recipe Digest V1 #1021 by Suzy Wert <SuzyWert@aol.com> on Jan 18, 1998
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”