| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Cklive06 | 4 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | Leeks, white light green | |
| parts only cleaned | ||
| chopped | ||
| Fine | ||
| 1 | lb | Asparagus, trimmed and |
| Cut into 1 1/2" lengths | ||
| 1 1/2 | c | Chicken stock |
| 2 | T | Finely-chopped parsley |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | lb | Fresh or dried linguine |
INSTRUCTIONS
In a skillet, heat the olive oil over medium heat. Add the leeks and saute for 5 to 7 minutes, or until softened and golden brown. Add the asparagus and the chicken stock, cover, and steam for 4 to 5 minutes, or until the asparagus is crisp-tender. Add the parsley, salt, and pepper, and set aside. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook over high heat until al dente, about 3 minutes for fresh and 6 for dried. Drain and place in a warmed serving bowl. Add the vegetables to the pasta and toss to combine. Taste for seasoning. Serve immediately. This recipe yields 4 to 6 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Diane Worthington, "American Bistro" From the TV FOOD NETWORK - (Show # CL-9113 broadcast 04-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-28-1998 Recipe by: Diane Worthington Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 487
Calories From Fat: 90
Total Fat: 10.1g
Cholesterol: 2.7mg
Sodium: 708.5mg
Potassium: 625.1mg
Carbohydrates: 80.9g
Fiber: 5.6g
Sugar: 1.7g
Protein: 18.9g