Asparagus and Sun-Dried Tomato Pasta
Source of Recipe
St Louis Post Dispatch 2/18/02
Recipe Introduction
Recipe from "Dierbergs Everybody Cooks Interactive Cookbook on CD" (2001).
List of Ingredients
8 ounces farfalle pasta (bow ties)
1/2 cup ( 1/2 of 8-ounce jar) sun-dried julienne-cut tomatoes with herbs, drained, reserving 3 tablespoons of the oil
1 pound asparagus, trimmed and cut into 1-inch pieces
8 ounces mushrooms, sliced
2 cloves garlic, minced
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
1/4 cup chopped walnuts, toasted (see note)
Recipe
Cook pasta according to package directions; drain.
Meanwhile, place reserved sun-dried tomato oil in large skillet over medium-high heat. Add asparagus; cook for 2 minutes. Add mushrooms and garlic. Cook, stirring occasionally, until asparagus is crisp-tender, about 6 to 8 minutes. Stir in lemon juice, salt, pepper and sun-dried tomatoes. Toss with cooked pasta. Sprinkle Parmesan cheese and walnuts over top.
Yield: 3 to 4 servings.
Note: You can toast walnuts in the oven or a dry skillet. Watch carefully so that they do not burn.
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