| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Dairy | Vegetarian | Fruit, Pasta, Side dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | c | Asparagus tips, fresh |
| 1/4 | c | water |
| 6 | oz | Farfalle, large bow-tie |
| Shaped pasta), Shaped pasta | ||
| 1 | T | Lemon juice, fresh |
| 1 | T | Avocado, ripe mashed |
| 1 | T | Cheese, neufchatel OR |
| 1 | T | Cheese, cream light |
| 1/4 | c | Cheese, muenster or |
| Monterey | ||
| Jack, diced | ||
| 1 | c | Strawberries, fresh |
| Sliced |
INSTRUCTIONS
Place asparagus tips and water in a shallow pan. Cover and bring to a boil. Simmer for 2 minutes, or until asparagus is bright green and just cooked through. Remove asparagus and set aside to drain. Reserve 2 tablespoons cooking water. Fill a large pot with water and bring to a boil. Cook pasta according to package directions. Drain in a colander, reserving about 2 tablespoons cooking water. Place reserved pasta water in a large pot and, working quickly, add asparagus water, lemon juice, avocado, neufchatel cheese or cream cheese, and muenster or jack cheeese. Blend until creamy. Add pasta and toss quickly with a wooden spoon. Add asparagus and strawberries, toss well and serve at once. Serves 4 as a side dish. Per serving: 246 cal; 9 g port; 5 g fat; 39 g carb; 13 mg chol; 80 mg sod; 3 g fiber Vegetarian Times, August 1993/MM by DEEANNE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 43
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 7.9mg
Sodium: 52.7mg
Potassium: 73.3mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 2g
Protein: 2.2g