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This recipe showcases fresh ingredients, asparagus, tomatoes, refrigerated pasta, and basil, and takes just 20 minutes to prepare. Ingredients: 16 stalks fresh asparagus 1 tablespoon olive oil 4 cloves garlic, minced 6 medium plum (Roma) tomatoes, seeded and chopped (2-1/4 cups) 1/4 cup dry white wine 1/4 teaspoon salt 1 tablespoon butter (no substitutes) 1 9-ounce package refrigerated angel hair pasta 1/4 cup shredded fresh basil Directions: Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside. Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir one minute. Add tomatoes; cook and stir about two minutes more. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for three minutes. Add asparagus tips; cook, uncovered, for one minute more. Add butter; stir until melted. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil. Recipe makes three servings. Nutritional information per serving: Calories: 484 Fat: 11g Saturated fat: 3g Choleserol: 10mg Sodium: 238mg Carbohydrate: 81g Fiber: 4g Protein: 15g |