Making Pasta Primavera
|Asparagus spears||1 Pound|
|Garlic||2 Clove (10 gm), thinly sliced|
|Shallot||1 Medium, chopped finely|
|Parsley||1⁄2 Cup (8 tbs), chopped finely|
|Red bell pepper||1⁄3 Large, diced small|
|Pasta dough||1⁄2 Pound|
|Button mushrooms||6 Medium|
|Olive oil||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
1.In a sauce pan bring about 5 cups of water to a boil and add a teaspoon of salt to it.
2.In another sauce pan, boil water and steam the asparagus in it.
3.Chop steamed asparagus, shallot, red pepper, garlic and mushrooms.
4.Heat a sauce pan and pour in the olive oil and throw in the butter.
5.Add the shallots and lightly saute them.
6.Next goes in the garlic.
7.Saute everything together and add freshly ground black pepper to taste.
8.Throw in the red bell pepper and sprinkle in some of the fresh parsley.Stir well.
9.Drop the pasta in it and cook till al dente.
10.Add the mushrooms in the pan along with the other vegetables and saute it.
11.The asparagus goes in next along with the capers.
12.Drain the pasta and toss it in the saute pan along with everything else.
13.Pour in the chicken broth and saute it until it is absorbed.
14.Add the rest of the parsley.
15.Plate it and serve it warm.
Calories 664 Calories from Fat 330
% Daily Value*
Total Fat 37 g56.8%
Saturated Fat 7.7 g38.3%
Trans Fat 0 g
Cholesterol 16.1 mg5.4%
Sodium 1125.5 mg46.9%
Total Carbohydrates 68 g22.5%
Dietary Fiber 5.5 g22.1%
Sugars 8.8 g
Protein 13 g25.1%
Vitamin A 66.7% Vitamin C 92.5%
Calcium 17.7% Iron 37.5%
*Based on a 2000 Calorie diet