| 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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