| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 1 | lb | Asparagus, trim cut in 1 |
| 1/2" pieces | ||
| 1/2 | lb | Bow-tie pasta |
| 1/2 | lb | Sugar snap peas or snow |
| peas trimmed | ||
| 3 | T | Olive oil |
| 1/2 | c | Freshly grated Parmesan |
| cheese |
INSTRUCTIONS
Add asparagus to large pot of boiling salted water. Cook until just crisp-tender. Transfer to bowl of cold water using slotted spoon. Cool asparagus slightly and drain. Add pasta to same pot of water and boil until just tender but still firm to bite. Add sugar snap peas and boil 2 minutes. Add asparagus and heat through. Drain well. Return pasta-vegetable mixture to pot. Add oil and toss to coat. Add 1/2 cup cheese. Season with salt and pepper. Serve immediately, passing additional cheese separately. Preparation time: 20 minutes. Serves: 4. busted by sooz Recipe by: Key Gourmet Posted to recipelu-digest by James and Susan Kirkland <kirkland@gj.net> on Mar 10, 1998
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 592
Calories From Fat: 238
Total Fat: 27g
Cholesterol: 48.4mg
Sodium: 922.2mg
Potassium: 269.4mg
Carbohydrates: 54.3g
Fiber: 4.6g
Sugar: 4g
Protein: 32.1g