Thursday, March 15, 2012

80--- St. Patrick's Day Asparagus Cream Pasta

Green creamy sauce for St. Patrick's Day. Bring it on! You can puree any vegetable to add creaminess to this recipe, but the asparagus is so yummy and in season! Here's to spring.

St. Patrick's Day Asparagus Cream Pasta
Serves 3

1 bunch asparagus, ends trimmed and discarded, then cut in half
2 cloves garlic, pressed and finely minced
1 tsp olive oil
1/2 tsp vegetable seasoning
2 Tbsp chicken broth
1/2 cup shredded Parmesan cheese
4 1/2 cups cooked pasta of your choice, prepared al dente
1 cup raw golden tomatoes, chopped (sundried would be good too- just use 1/2 cup)

Preheat oven to 400 degrees.  Toss asparagus and chopped garlic with olive oil and vegetable seasoning in a baking dish.  Bake for 20 minutes, until asparagus is softened.

Remove vegetables from oven.  Place stems of asparagus (ends without the flowers) into a food processor along with roasted garlic, chicken broth, and parmesan cheese.  Mix until a smooth puree is formed.

Toss vegetable sauce with prepared pasta, then garnish heads of asparagus and chopped tomatoes.  Serve warm!

Nutrition Info per 1 1/2 cups: 436 calories, 8.5 g fat, 25 g protein, 63 g carbohydrates, 11 g fiber, 277 mg sodium

1 comment:

  1. I want to try this with angel hair pasta. Looks delicious!