Pasta w/Asparagus, Sun-Dried Tomatoes & Goat Cheese

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Pasta with Asparagus, Sun-Dried Tomatoes and Goat Cheese

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons extra-virgin olive oil

1 cup thinly sliced green garlic or leeks

2 cloves garlic -- minced

1 tablespoon chopped fresh thyme

1/2 cup fruity white wine

1/2 cup oil-packed sun-dried tomatoes -- drained and coarsely

chopped

12 ounces dried corkscrew or penne pasta

1/2 pound fresh asparagus -- trimmed and cut into 1 pieces

Salt and freshly ground pepper to taste

4 ounces soft goat cheese

 

Bring large pot of salted water to a boil.

 

Meanwhile, in large skillet, heat oil over medium-low heat. Add green garlic

and cook, stirring often, until softened, about 3 minutes. Add garlic, thyme,

wine and sun-dried tomatoes. Cook 1 minute, then remove from heat and set

aside.

 

When water boils, add pasta, stirring to prevent sticking. Cook according to

package directions. About 2 minutes before pasta is done, add asparagus and

cook just until tender.

 

Drain pasta and asparagus and transfer to shallow serving bowl. Reheat sauce

and add to pasta, tossing to coat. Season with salt and pepper and dot with

goat cheese; stir slightly. Serve right away.

 

Per serving: 481 cal; 17g prot; 15g total fat (5g sat fat); 65g carb; 13mg

chol; 130mg sod; 5g fiber

 

S(Formatted by Karen):

" on 10/28/02 "

 

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Per Serving (excluding unknown items): 454 Calories; 10g Fat (21.0% calories

from fat); 13g Protein; 73g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

50mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Vegetable; 1 1/2 Fat.

 

NOTES : This delectable combination of tender asparagus and pasta in a light,

garlicky sun-dried tomato sauce heralds the beginning of the spring season.

Nutr. Assoc. : 0 793 0 0 1638 1448 4363 0 0 0