Pasta with asparagus and strawberries

4 Servings

Ingredients

Quantity Ingredient
2 cups Asparagus tips -- fresh water
6 ounces Farfalle (large bow-tie
Shaped pasta)
1 tablespoon Lemon juice -- fresh
1 tablespoon Avocado, ripe -- mashed
1 tablespoon Cheese -- neufchatel OR
1 tablespoon Cheese, cream -- light
¼ cup Cheese -- muenster or
Monterey
Jack -- diced
1 cup Strawberries, fresh --
Sliced

Directions

Place asparagus tips and water in a shallow pan. Cover and bring to a boil.

Simmer for 2 minutes, or until asparagus is bright green and just cooked through. Remove asparagus and set aside to drain. Reserve 2 tablespoons cooking water.

Fill a large pot with water and bring to a boil. Cook pasta according to package directions. Drain in a colander, reserving about 2 tablespoons cooking water.

Place reserved pasta water in a large pot and, working quickly, add asparagus water, lemon juice, avocado, neufchatel cheese or cream cheese, and muenster or jack cheeese. Blend until creamy. Add pasta and toss quickly with a wooden spoon. Add asparagus and strawberries, toss well and serve at once. Serves 4 as a side dish.

Per serving: 246 cal; 9 g port; 5 g fat; 39 g carb; 13 mg chol; 80 mg sod; 3 g fiber Vegetarian Times, August 1993/MM by DEEANNE Recipe By :

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