Pasta with Asparagus Gremolata
|Orange zest strips||12 (2 X 1/2 Inch Size)|
|Garlic cloves||4 Medium|
|Packed italian parsley||2 Tablespoon (Whole Leaves)|
|Reduced chicken broth||3⁄4 Cup (12 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Asparagus||1 Pound, trimmed and cut diagonally into 1/4 inch slices|
|Pasta||1 Pound, cooked, drained|
Put the orange zest, garlic, and parsley in a food processor fitted with the metal blade.
Pulse the machine several times, stopping to scrape down the bowl, then process until finely chopped.
Bring the reduced broth to a boil in a saucepan.
Set it aside, covered.
In a large skillet, heat the olive oil over moderate-to-high heat.
Saute the asparagus until tender-crisp, about 3 minutes.
Spoon the asparagus over freshly cooked pasta.
Sprinkle with the gremolata, then moisten with the hot broth.
Calories 630 Calories from Fat 142
% Daily Value*
Total Fat 16 g24.4%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 122.2 mg5.1%
Total Carbohydrates 103 g34.4%
Dietary Fiber 13.1 g52.2%
Sugars 6.4 g
Protein 18 g36.1%
Vitamin A 34.8% Vitamin C 165%
Calcium 14.1% Iron 30.6%
*Based on a 2000 Calorie diet