Farfalle with Lemon-Asparagus Sauce

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This is my recipe test. Someone let me know if I did it right or if I'm

just bombing everyone.

 

Laura

 

* Exported from MasterCook Mac *

 

Farfalle with Lemon-Asparagus Sauce

 

Recipe By : Vegetarian Times, August 1997, pg. 42

Serving Size : 6 Preparation Time :0:30

Categories : One Dish Meals Italian

Main Dish Pasta

Lacto/Ovo

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tbsp salt

1 lb pasta

3 tbsps olive oil

1 1/2 lbs asparagus -- cut in 1 " pieces

2 tsps lemon zest -- grated

1/3 c lemon juice

1 pinch salt and white pepper -- to taste

1/3 c parmesan cheese

 

In large pot, bring 4 quarts of water to a boil. When water boils, add salt and

pasta, stirring to prevent sticking. Cook until al dente, stirring

occassionally, about 8 minutes.

 

Meanwhile, in a large skillet, preferably nonstick, heat oil over medium-high

heat. Add asparagus and cook, stirring often, just until tender and bright

green, about 3 minutes. Add lemon zest and juice and cook, stirring

occasionally, until liquid reduces slightly, 1 to 2 minutes.

 

Before draining pasta, scoop out half cup pasta water and reserve.

 

Drain pasta and transfer to serving bowl. Spoon asparagus-lemon sauce over pasta

and toss to mix. If pasta seems too dry, add reserved passta water, a little at

a time. Season with salt and pepper. Top with parmesan cheese.

 

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Per serving: 378 Calories; 9g Fat (22% calories from fat); 13g Protein; 61g

Carbohydrate; 4mg Cholesterol; 1170mg Sodium