Pasta with Asparagus

40 minutes Prep: 20 minutes Cook: 15 minutes

217 calories per serving view nutrition facts

4 -6 servings suggest servings

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Ingredients

5	cloves	garlic	minced
1	teaspoon	red pepper flakes
2	dash	red hot pepper sauce (eg. Tabasco)
1/4	cup	olive oil
1	tablespoon	butter
1	pound	asparagus	fresh, cut to 1 1/2 inch pieces
1	x	salt	to taste
1/4	teaspoon	black pepper
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	shredded
1/2	pound	mostaccioli	cooked drained

Directions

In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes.

Add asparagus, salt and pepper; sauté until asparagus is crisp-tender, about 8-10 minutes.

Add Parmesan cheese; mix well.

Pour over hot pasta and toss to coat.

Serve immediately.

This would work for the diabetic as side dish.

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Nutrition Facts

Serving Size 148g

Amount per Serving

Calories 217 76% of calories from fat

	% Daily Value*
Total Fat 18.0g	28%
Saturated Fat 5.0g	24%
Trans Fat 0.0g
Cholesterol 13mg	4%
Sodium 120mg	5%
Total Carbohydrate 9.0g	3%
Dietary Fiber 3.0g	11%
Sugars 2.0g
Protein 6.0g	11%

Vitamin A	22%		Vitamin C	17%
Calcium	12%		Iron	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Paella a la Valenciana

I made this recipie twice during the holidays: once on Christmas Eve sans the dry wine and again on the day after Christmas with the dry wine. On each occasion my family, guests, and I were awed by this recipie's rich and flavorful taste! This was truly a hearty meal. My variations included the use of turkey sauage instead of chorizo and salt pork. Also, as special treat, I included in the Paella a pound of large sea scallops and employed as a side dish, a can of Goya Black Beans with chooped onions and green peppers. I have tried various Paella recipies in the past;however, this one was by far the best. The directions are very clear. I was a bit dissapointed in the short grain rice but this could be attributed to the fact that I am simply a "long grain rice person", if you will. I will make this again soon and I highly recommend that you do the same!

Reviewed by lawdeedee