I think this needed more lemon or something, but it wasnt as light as refreshing as I had hoped.
Garganelli with Asparagus and Pecorino Cheese
Photo: Francesco Tonelli; Styling: Philippa Brathwaite
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Amount per serving
- Calories: 340
- Fat: 11.9g
- Saturated fat: 3g
- Monounsaturated fat: 6.4g
- Polyunsaturated fat: 1.9g
- Protein: 14.1g
- Carbohydrate: 46g
- Fiber: 4.7g
- Cholesterol: 54mg
- Iron: 4.9mg
- Sodium: 610mg
- Calcium: 138mg
- 8 ounces uncooked garganelli pasta
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 2 1/2 cups (1-inch) slices asparagus (about 1 pound)
- 1 cup fat-free, lower-sodium chicken broth
- 1 tablespoon grated lemon rind
- 1 garlic clove, minced
- 1/4 cup (1 ounce) grated fresh pecorino Romano cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons shaved fresh pecorino Romano cheese
- 1. Cook pasta in boiling water with 1 tablespoon kosher salt according to package directions, omitting additional fat. Drain.
- 2. Heat a large skillet over medium-high heat. Add oil to pan, swirling to coat. Add asparagus to pan; cook 3 minutes or until crisp-tender, stirring occasionally. Remove from pan; keep warm. Add broth, lemon rind, and garlic to pan; cook until liquid is reduced to 1/2 cup (about 6 minutes). Return asparagus to pan. Add pasta, grated cheese, salt, and pepper; toss well. Place about 1 1/4 cups pasta mixture in each of 4 shallow bowls; top each serving with 1 1/2 teaspoons shaved cheese.
Substitute penne if garganelli is unavailable.
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