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Spaghetti With Asparagus And Pecans

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Ingredients
  Chopped pecans 2 Tablespoon
  Spaghetti 8 Ounce
  Asparagus/1 package frozen asparagus, cut into 1 1/2 inch lengths 3⁄4 Pound, tough stems removed
  Garlic 1 Clove (5 gm), crushed
  Unsalted margarine 1 Tablespoon
  Mushrooms 1⁄4 Pound, sliced
  Chives 1 Tablespoon, minced/ freeze dried
  Lemon juice 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Low fat plain yogurt 3 Tablespoon
Directions

Preheat the oven to 350°F.
Place the pecans on a baking sheet and toast until crisp and somewhat darker about 7 minutes.
Set aside.
Meanwhile, cook the spaghetti according to package directions, omitting the salt.
Drain, reserving 1/4 cup of the cooking water.
Rinse and set aside.
At the same time, add the asparagus to a large saucepan of boiling unsalted water and cook until tender but still crisp about 2 minutes.
Set aside.
Rub a heavy 12 inch skillet with the garlic, then melt the margarine in the skillet over moderately high heat.
Add the mushrooms and cook, stirring frequently, for 5 minutes.
Add the cooked spaghetti, asparagus, and reserved cooking water, along with the chives, lemon juice, salt, and pepper.
Toss well with two serving forks.
Add the yogurt and pecans and cook, tossing, until heated through 2 to 3 minutes longer.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta
Interest: 
Healthy

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