Penne With Asparagus
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped or pressed|
|Fresh lemon juice||3 Tablespoon|
|Asparagus||1 Pound, woody stems discarded, remainder cut into quarters|
|Chicken stock||3⁄4 Cup (12 tbs)|
|Penne||1 Pound, cooked|
|Toasted pine nuts||1⁄3 Cup (5.33 tbs)|
|Shaved parmesan cheese||1⁄4 Cup (4 tbs) (Or More To Taste)|
|Chives||7 Ounce, chopped into 1-inch pieces (1 Small Bunch)|
|Crushed red pepper flakes||1⁄4 Teaspoon|
1. Bring large pot of water to boil.
2. Heat a large saucepan over low heat and add oil. When the oil is hot, add the garlic, and crushed red pepper flakes, if desired, and cook until golden, about 3 minutes.
3. Add lemon juice, asparagus, and chicken stock and raise heat to bring to a boil. Reduce heat to low and cook until asparagus is al dente, about 3 minutes.
4. Add pasta to boiling water and cook until al dente. Drain cooked pasta and add to asparagus mixture. Just prior to serving, add pine nuts, Parmesan cheese, and chives. Salt to taste.
Serving size: Complete recipe
Calories 2336 Calories from Fat 587
% Daily Value*
Total Fat 67 g103.3%
Saturated Fat 10.8 g53.8%
Trans Fat 0 g
Cholesterol 32.8 mg10.9%
Sodium 1265 mg52.7%
Total Carbohydrates 368 g122.6%
Dietary Fiber 48.9 g195.7%
Sugars 34.1 g
Protein 96 g192.4%
Vitamin A 445.7% Vitamin C 303.5%
Calcium 83.2% Iron 135%
*Based on a 2000 Calorie diet