| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Low-cal, Pasta, Sauces | 4 | Servings |
INGREDIENTS
| 3/4 | c | Reduced chicken broth |
| 1/4 | c | Olive oil |
| 1 | lb | Asparagas, trimmed and cut |
| diagonally into 1/4" | ||
| slice | ||
| 12 | 2×1/2" strips orange zest | |
| 4 | Garlic cloves | |
| 2 | T | Whole Italian parsley leaves |
| packed | ||
| Cooked pasta of your choice |
INSTRUCTIONS
Put the orange zest, garlic, and parsley in a food processor fitted with the metal blade. Pulse the machine several times, stopping to scrape down the bowl, then process until finely chopped. Bring the reduced broth to a boil in a saucepan. (To make reduced broth, briskly boil 2 cups of broth until it evaporates to one cup.) Set it aside, covered. In a large skillet, heat the olive oil over moderate-to-high heat. Saute the asparagas until tender-crisp, about 3 minutes. Spoon the asparagas over freshly cooked pasta. Sprinkle with the gremolata, then moisten with the hot broth. Note: Use a small, sharp paring knife to cut the strips of zest very carefully from an orange, making sure to remove none of the bitter white pith. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: 104.3mg
Potassium: 41.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g