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Pasta with asparagus
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| Artist: |
_ |
| Categories: |
Asparagus, Pastas & Noodles, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 5
| cl | Garlic, minced | | 1
| tsp | Dried red pepper flakes | | 2
| dash | To 3 dashes hot pepper sauce | | 1/4
| cup | Olive oil | | 1
| tbsp | Butter or margaine | | 1
| lbs | Fresh asparagus | | | -cut to 1 ? pieces | | | -salt to taste | | 1/4
| tsp | Pepper | | 1/4
| cup | Shredded Parmesan cheese | | 1/2
| lbs | Mostaccioli, cooked drained | | | -=OR=- | | 1/2
| lbs | Elbow macaroni, cooked | | | - and drained |
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Procedures:
| 1 | In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. | | 2 | Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. | | 3 | Add parmesan cheese; mix well. | | 4 | Pour over hot pasta and toss to coat. | | 5 | Serve immediately. | | 6 | This would work for the diabetic as side dish. | | 7 | Food exchange per serving: 1 starch/bread exchange + 1 vegetable exchange + 1 fat exchange (i always try to make my diet work around the fat, not the fat work around me). | | 8 | (the cheese is so close to know how to call it). | | 9 | serves: 4-6 |
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