Yield: 1 Servings
|1 can||Cut asparagus; (14 oz.)|
|3 smalls||Cloves garlic; crushed|
|2||Heavy whipping cream; (1/2 pt.)|
|1 small||Ball Mozzarella; shredded|
|½ cup||Romano cheese|
|2 tablespoons||Minced fresh parsley|
|Salt and pepper to taste|
Cook ziti to box directions. While ziti is cooking, prepare sauce. Over low flame melt butter add crushed garlic cook, but do not brown. Then start adding cream, stir and add Mozzarella, Romano, beaten egg and parsley, continue stirring over low flame. When cheeses are melted sauce is ready.
Heat your asparagus in a small pot. When ziti is ready, drain. Place it in your serving dish. Pour your sauce over ziti, drain your heated asparagus (reserve juice) place cut asparagus over pasta. If ziti starts to dry add some reserved juice. Serve immediately.
Posted to recipelu-digest by "Diane Geary." <diane@...> on Feb 4, 1998