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    MOS: Asparagus with Pasta


    Source of Recipe


    Cooking Light Magazine

    * Exported from MasterCook *

    Asparagus with Pasta

    Recipe By :
    Serving Size : 6 Preparation Time :0:00
    Categories : Pasta

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 pound fresh asparagus
    vegetable cooking spray
    2 teaspoons olive oil
    1 medium yellow bell pepper -- cut into julienne
    -- strips
    1 medium red bell pepper -- cut into julienne
    -- strips
    1 garlic clove -- minced
    1 tablespoon fresh basil -- chopped
    1/8 teaspoon salt
    1/8 teaspoon white pepper
    2 cups hot cooked mostaccioli
    -- (short, tubular pasta) -- cooked without salt
    -- or fat
    1 cup unpeeled tomatoes -- seeded and chopped
    1/4 cup grated Parmesan cheese

    Snap off tough ends of asparagus. Remove scales with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces. Cover and cook in a small amount of boiling water 30 seconds. Drain well; set aside.

    Coat a large skillet with cooking spray; add oil, and place over medium-high heat until hot. Add bell peppers and garlic; saute 2 minutes. Add asparagus; saute 1 minute. Add basil, salt, pepper, and pasta; toss gently. Spoon mixture onto a large platter; sprinkle with tomatoes and cheese.

    Yield: 6 servings (about 92 calories per 1-cup serving)

    Nutritional information:

    Protein 4.4 g, fat 3 g, carbohydrate 12.9 g, cholesterol 3 mg, sodium 118 mg

    Source:
    "Cooking Light Magazine"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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