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Pasta With Asparagus And Leeks

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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)
----------------------------------------------
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


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