Name: Pasta with Asparagus, Sun-Dried Tomatoes And Goat Cheese
Ingredients: 2 tb Extra-virgin olive oil; 1 c Thinly sliced green garlic or leeks; 2 Cloves garlic; minced; 1 tb Chopped fresh thyme; 1/2 c Fruity white wine; 1/2 c Oil-packed sun-dried tomatoes; Drained and coarsely chopped; 12 oz Dried corkscrew or penne pasta; 1/2 lb Fresh asparagus; Trimmed and cut into 1-inch pieces; Salt and freshly ground pepper; , to taste; 4 oz Soft goat cheese

Scripture tells us that the state of an unconverted man is this: he sees no great felicity in the love and communion of God in the life to come, which may draw his heart thither from this present world; but he lives to his carnal self, or to the flesh; and the main bent of his life is, that it may go well with him on earth; and that religion which he has is but a little by the by, lest he should be damned when he can keep the world no longer; so that the world and the flesh are highest in his esteem, and nearest to his heart, and God and glory stand below them, and all their service of God is but a giving him that which the world and flesh can spare. This is the case of every unconverted man; and all who are in this case are in a state of misery.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	Vegetarian	Vegtime5	4	servings

INGREDIENTS

2	tb	Extra-virgin olive oil
1	c	Thinly sliced green garlic or leeks
2		Cloves garlic; minced
1	tb	Chopped fresh thyme
1/2	c	Fruity white wine
1/2	c	Oil-packed sun-dried tomatoes
		Drained and coarsely chopped
12	oz	Dried corkscrew or penne pasta
1/2	lb	Fresh asparagus
		Trimmed and cut into 1-inch pieces
		Salt and freshly ground pepper; , to taste
4	oz	Soft goat cheese

INSTRUCTIONS

4 SERVINGS LACTO
This delectable combination of tender asparagus and pasta in a light,
garlicky sun-dried tomato sauce heralds the beginning of the spring season.
Bring large pot of salted water to a boil. Meanwhile, in large skillet,
heat oil over medium-low heat. Add green garlic and cook, stirring often,
until softened, about 3 minutes. Add garlic, thyme, wine and sun-dried
tomatoes. Cook 1 minute, then remove from heat and set aside.
When water boils, add pasta, stirring to prevent sticking. Cook according
to package directions. About 2 minutes before pasta is done, add asparagus
and cook just until tender.
Drain pasta and asparagus and transfer to shallow serving bowl. Reheat
sauce and add to pasta, tossing to coat. Season with salt and pepper and
dot with goat cheese; stir slightly. Serve right away.
PER SERVING: 481 CAL.; 17G PROT.; 15G TOTAL FAT (5G SAT. FAT); 65G CARB.;
13MG CHOL.; 130MG SOD.; 5G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 24
Converted by MM_Buster v2.0l.

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