Pasta With Asparagus, Sun-dried Tomatoes And Goat Cheese
| 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.
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Nutrition (calculated from recipe ingredients)
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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