Angel Hair with Asparagus and Tomatoes
stalks fresh asparagus
tablespoon olive oil
cloves garlic, minced
medium plum (Roma) tomatoes, seeded and chopped (2-1/4 cups)
cup dry white wine
tablespoon butter (no substitutes)
9 ounce package refrigerated angel hair pasta
cup shredded fresh basil
- Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
- Heat oil in a large skillet over medium heat. Add the garlic and pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more.
- Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.
- Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil.
Nutrition Facts(Angel Hair with Asparagus and Tomatoes)
- Per serving:
- 484 kcal cal.,
- 11 g fat
- (3 g sat. fat,
- 10 mg chol.,
- 238 mg sodium,
- 81 g carb.,
- 4 g fiber,
- 15 g pro.
- Percent Daily Values are based on a 2,000 calorie diet