Pasta with asparagus
Yield: 4 - 6 folks
Ingredients:
- 5 cl Garlic minced -salt to taste
- 1 ts Dried red pepper flakes 1/4 ts Pepper
- 2 ds To 3 dashes hot pepper sauce 1/4 c Shredded Parmesan cheese
- 1/4 c Olive oil 1/2 lb Mostaccioli cooked drained
- 1 tb Butter or margaine -=OR=-
- 1 lb Fresh asparagus
- 1/2 lb Elbow macaroni
Instructions:
cooked -cut to 1 1/2" pieces - and drained 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; saute 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. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I always try to make my diet work around the fat not the fat work around me). (The cheese is so close to know how to call it). Serves: 4-6 From: "Taste of Home" Magazine Posted by: Debbie Carlson
