| 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
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