Pasta With Asparagus, Sun-dried Tomatoes And Goat Cheese

Take care never to impute the vain imaginings of your fancy to Him [the Holy Spirit]. I have seen the Spirit of God shamefully dishonored by persons – I hope they were insane – who have said that they have had this and that revealed to them. There has not for some years passed over my head a single week in which I have not been pestered with the revelations of hypocrites or maniacs. Semi-lunatics are very fond of coming with messages from the Lord to me, and it may spare them some trouble if I tell them once for all that I will have none of their stupid messages… Never dream that events are revealed to you by heaven, or you may come to be like those idiots who dare impute their blatant follies to the Holy Ghost. If you feel your tongue itch to talk nonsense, trace it to the devil, not to the Spirit of God. Whatever is to be revealed by the Spirit to any of us is in the Word of God already – He adds nothing to the Bible, and never will. Let persons who have revelations of this, that, and the other, go to bed and wake up in their senses. I only wish they would follow the advice and no longer insult the Holy Ghost by laying their nonsense at His door.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy	Vegetarian	Vegtime5	4	Servings

INGREDIENTS

2	T	Extra-virgin olive oil
1	c	Thinly sliced green garlic
		or leeks
2		Cloves garlic, minced
1	T	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

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.

A Message from our Provider:

“God is humble”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 463 Calories From Fat: 320 Total Fat: 36g Cholesterol: 22.4mg Sodium: 396.2mg Potassium: 280.9mg Carbohydrates: 28.6g Fiber: 1.9g Sugar: 14.6g Protein: 8g