Pasta with asparagus and strawberries
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Asparagus tips -- fresh water |
| 6 | ounces | Farfalle (large bow-tie |
| Shaped pasta) | ||
| 1 | tablespoon | Lemon juice -- fresh |
| 1 | tablespoon | Avocado, ripe -- mashed |
| 1 | tablespoon | Cheese -- neufchatel OR |
| 1 | tablespoon | Cheese, cream -- light |
| ¼ | cup | Cheese -- muenster or |
| Monterey | ||
| Jack -- diced | ||
| 1 | cup | Strawberries, fresh -- |
| Sliced | ||
Directions
Place asparagus tips and water in a shallow pan. Cover and bring to a boil.
Simmer for 2 minutes, or until asparagus is bright green and just cooked through. Remove asparagus and set aside to drain. Reserve 2 tablespoons cooking water.
Fill a large pot with water and bring to a boil. Cook pasta according to package directions. Drain in a colander, reserving about 2 tablespoons cooking water.
Place reserved pasta water in a large pot and, working quickly, add asparagus water, lemon juice, avocado, neufchatel cheese or cream cheese, and muenster or jack cheeese. Blend until creamy. Add pasta and toss quickly with a wooden spoon. Add asparagus and strawberries, toss well and serve at once. Serves 4 as a side dish.
Per serving: 246 cal; 9 g port; 5 g fat; 39 g carb; 13 mg chol; 80 mg sod; 3 g fiber Vegetarian Times, August 1993/MM by DEEANNE Recipe By :
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