Guest guest Posted May 13, 2007 Report Share Posted May 13, 2007 MMMMM----- Recipe via Meal-Master v8.06 by AccuChef www.AccuChef.com Title: Rotelle Primavera Categories: Main Dish Yield: 4 Servings 12 oz Whole-Wheat Rotelle Pasta 1 lb Asparagus Spears,Trimmed -And Cut Into 2 In Pieces 2 T Olive Oil 2 T Pesto 2 ea Garlic,Minced About 2 Tsp 1 15.5 cn Cannellini Beans,Rinsed And -Drained 1 13.75 cn Water-Packed Artichoke Hearts,Drained And -Quartered 1 c Part-Skim Mozzarella -Shredded 3 T Parmesan Cheese,Grated [Note: Per Serving; 240 cal; 13G Prot, 9G Total fat (2G Sat. fat) 28G Carb, 3MG Chol; 374 MG Sod; 6G Fiber; 1G Sugars. Taken from Vegetarian Times Feb 07. ] 1. Cook pasta according to package directions. Drain and set aside. 2. Meanwhile, bring second pot of water to a boil. Fill large bowl with cold water, and set aside. Blanch asparagus in boiling water 3 minutes. Remove, and dunk in bowl to stop cooking process. 3. Heat olive oil and pesto in large skillet over medium heat; add garlic. Saute 30 seconds, or until golden. Add beans, and cook 5 minutes more. Squeeze excess liquid from artichoke hearts, and add to skillet along with asparagus. Cook 3 to 4 minutes, or until heated through. 4. Toss together pasta, vegetable sauce and cheeses in serving bowl. Season with salt and pepper, and pass around table to serve. Next time I would save some pasta cooking water to add at the end as it was a bit dry. But it sure was tasty. ----- Quote Link to comment Share on other sites More sharing options...
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