Penne and asparagas

Yield: 1 Servings

Measure Ingredient
8 ounces Penne
½ pounds Asparagus; broken into bite sized lengths
\N \N Grated Parmesan
\N \N Hot Sauce
\N \N Crushed Red Pepper

(I use Pea Pods at other times of the year) Cook the Penne according to pkg directions. Steam/saute the Asparagus just until it turns a bright green :) Drain the Asparagus badly :) so that you retain a little of the cooking water. Mix Asparagus & Penne.

Add a few shakes each of Parmesan, Hot Sauce & Red Pepper and mix gently.

Taste & add more if you like.

My husband & my little greens eater like it best this way. She likes more cheese & he like more hot sauce. I really prefer asparagus plainer. I just steam/saute it, then right before I drain it I squeeze a lemon over the whole pan. After I drain it I add freshly ground black pepper. Then I eat it with my fingers. Eating it with your fingers is important!! Posted to fatfree digest by marya <marya@...> on Apr 10, 1998

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