| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Pasta, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Warm water |
| 1/2 |
c |
Dried tomatoes, sliced into |
|
|
Strips |
| 3/4 |
lb |
Asparagus, cut diagonally 1" |
|
|
Pcs |
| 12 |
oz |
Pkg farfale (bowtie pasta) |
| 2 |
tb |
Olive oil |
| 1 |
sm |
Onion, chopped |
| 2 |
|
Cloves garlic, finely |
|
|
Chopped |
| 1 |
tb |
Fresh thyme leaves (or 1 t |
|
|
Dried) |
| 1/4 |
ts |
Salt |
| 1/4 |
lb |
Smoked mozzarella, cut in sm |
|
|
Cubes |
INSTRUCTIONS
Soak dried tomato strips in the cup of warm water for 3-5 min until they
begin to soften. Drain and reserve the liquid.
Heat 5" of water to boiling in large saucepot. Add the asparagus and cook
3 min. until tender but still crisp. Remove to a bowl and set aside.
In the same of pot of boiling water, cook the pasta. While it's cooking:
Heat 1 T olive oil over med. heat; add onion & saute 5 min. Reduce heat to
low; add garlic & saute 3 min. Stir in tomato liquid, asparagus, thyme
leaves & salt. Cook for 5 min.
Drain pasta; return it to the pot and toss with remaining 1 T olive oil.
Place on serving platter and top with tomato-asparagus mixture and
mozzarella. Serve immediately; or to serve cold, cool to room temperature,
cover & refrigerate.
Recipe By : Country Living, May 1995
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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