Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve this colorful pasta with a tossed salad in sherry vinaigrette.

Recipe by Cooking Light November 2004


Recipe Summary test

4 servings (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Cook the pasta according to package directions, omitting salt and fat. Drain; place in a large bowl.

  • While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic and pepper; cook 2 minutes, stirring constantly. Add asparagus, chicken broth, and lemon juice; reduce heat to medium. Cook 5 minutes or until asparagus is tender. Stir in tomato and salt; cook 1 minute. Add asparagus mixture to pasta, and toss to coat. Sprinkle with cheese and nuts.

Nutrition Facts

369 calories; calories from fat 27%; fat 10.9g; saturated fat 3.5g; mono fat 4.6g; poly fat 1.5g; protein 16.2g; carbohydrates 53.4g; fiber 5.3g; cholesterol 12mg; iron 3.1mg; sodium 422mg; calcium 176mg.