Spaghetti With Asparagus And Pecans
|Chopped pecans||2 Tablespoon|
|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|
|Black pepper||1⁄4 Teaspoon|
|Low fat plain yogurt||3 Tablespoon|
Preheat the oven to 350°F.
Place the pecans on a baking sheet and toast until crisp and somewhat darker about 7 minutes.
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.
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.