Pasta printemps

4 Servings

Ingredients

Quantity Ingredient
1 pounds Asparagus
8 ounces Capellini; (Angel Hair Pasta)
2 mediums Carrot; Cut In 1/4\" Strips
1 Green Onion; Sliced Diagonally
2 Cloves Garlic; Minced
2 teaspoons Oil
1½ cup Chicken Broth
¼ cup Tomato Paste
1 tablespoon Fresh Basil; Snipped
12 ounces Frozen Shrimp/Fresh Shrimp; Peeled And Deveined
¼ teaspoon Freshly Ground Pepper; Coarsely Ground

Directions

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- 1½-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@...> on Jan 18, 1998

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