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Pasta With Goat Cheese And Asparagus

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Vegetables Cheese/eggs, Vegetables 8 Servings

INGREDIENTS

1 1/2 lb Asparagus, fresh
2 T Chives, chopped fresh
1 lb Fettuccine
Pepper freshly ground
1/4 lb Goat cheese
2 T Butter

INSTRUCTIONS

Scrape and trim the asparagus. Slice the spears on the bias, creating
lengths of 1/4 inch. 2. In a kettle, bring 3 quarts of water to a
boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Do
not overcook; the pasta should be al dente. Reserve 1/4 cup of the
cooking water and drain the pasta. 3. Melt the butter in the kettle
and add the asparagus. Saute for about 1 minute and add the
fettuccine, goat cheese, chives and the pepper. Pour in the reserved
water. Toss well and serve.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”

Nutrition (calculated from recipe ingredients)
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Calories: 301
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 18.8mg
Sodium: 318.9mg
Potassium: 264.9mg
Carbohydrates: 44.9g
Fiber: 2.3g
Sugar: <1g
Protein: 11.9g


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