1 lb Asparagus
8 oz Capellini, (Angel Hair Pasta)
2 medium Carrot, Cut In 1/4" Strips
1 Green Onion, Sliced Diagonally
2 Cloves Garlic, Minced
2 tsp Oil
1 1/2 cup Chicken Broth
1/4 cup Tomato Paste
1 tbsp Fresh Basil, Snipped
12 oz Frozen Shrimp/Fresh Shrimp, Peeled And Deveined
1/4 tsp Freshly Ground Pepper, Coarsely Ground
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Printemps means springtime in french.
Dried Basil may be substituted for Fresh; use 2 Tablespoons.
1. Trim the asparagus spears and rinse in cold water. Remove the tips; set aside. Bias-slice the remaining portions of the asparagus spears into 1- to- 1 1/2-inch pieces, and set them aside.
2. Cook the pasta accorsong to the package directions, addisn asparagus tips and pieces and carrots for the last 2 or 3 minutes of cooking time. Drain pasta and vegetables; keep warm.
3. Meanwhile, cook and stir green onion and garlic in large skillet in hot oil for 1 or 2 minutes until crisp-tender. Stir in broth, tomato paste, and 2 Tablespoons dried basil (If substituting for fresh basil). Toss with pasta and vegetables. Sprinkle with pepper and fresh basil leaves.
361 calories, 5 g total fat, 1 g satuarted fat
Recipe by: BH&G Low Cal-Low Fat Recipes Magazine, Spr '98
Posted to MC-Recipe Digest V1 #1021 by Suzy Wert <SuzyWert@aol.com> on Jan 18, 1998
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