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16
thin stalks fresh asparagus
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8
ounces dried long fusilli or ziti pasta
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1
tablespoon olive oil
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2
teaspoons bottled minced garlic
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1/4
teaspoon freshly ground white pepper
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1/4
cup dry white wine
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1/4
teaspoon salt
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3
small red, orange, and/or yellow tomatoes, seeded and cut up
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1
tablespoon butter or margarine
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1/4
cup shredded fresh basil
1. Snap off and discard woody bases of fresh asparagus. Rinse. Cut or snap off the tips; set aside. Bias-slice asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
2. Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir for 30 seconds.
3. Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and asparagus tips; cook, uncovered, for 1 minute more or until the tomatoes are heated through. Remove from heat; stir in butter.
4. Drain pasta; add pasta and basil to vegetables in skillet. Toss gently to combine. Makes 4 servings.
- Servings Per Recipe 4,
- Calories 316,
- Protein (gm) 10,
- Carbohydrate (gm) 49,
- Fat, total (gm) 8,
- Cholesterol (mg) 8,
- Saturated fat (gm) 3,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 826,
- Vitamin C (mg) 31,
- Folate (µg) 165,
- Sodium (mg) 195,
- Calcium (DV %) 30,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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