Rigatoni alfredo with asparagus
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Whipping cream |
| 3 | tablespoons | Butter |
| 2 | cups | Cooked rigatoni |
| 3 | tablespoons | Parmesan cheese; grated |
| 1 | cup | Asparagus; cooked |
| ½ | tablespoon | Fresh dill weed; minced, * see note |
| Fresh ground pepper | ||
Directions
*½ to 1 teaspoon of dried dill may be substitiuted.
In skillet, heat cream to boiling. Cook until reduced by half. Turn off heat. Add butter and stir until melted. Add rigatoni and Parmesan and toss well. Drain asparagus and add to pasta. Reheat if necessary. Season to taste and sprinkle with dill. Serve hot.
Note: I have used frozen asparagus in this, and it worked nicely. Clipped from the newspaper years ago.
Serving Ideas : Serve with Cajun Barbequed Shrimp Posted to TNT Recipes Digest by JoAnn <joannr@...> on Feb 19, 1998