Many of the great ladies that I follow share recipes with us, so I'm going to try and join in on the Tasty Tuesday, seeing how I try at least one new recipe every week this should be pretty easy!
Pasta with Asparagus
1 1/2 lb fresh asparagus, trimmed and cut into 1 inch pieces
1/4 c chicken broth
1/2 lb fresh mushrooms, sliced (we opted against this)
8 oz angel hair pasta (I used closer to 12 oz)
1 TBSP olive oil
1/2 tsp crushed red pepper
1/2 c grated Parmesan cheese
2 garlic cloves (my addition)
1. Cook pasta according to package instructions
2. Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more (I ended up cooking another 10 minutes to get the asparagus a little softer)
3. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
***my alterations: After asparagus cooked for 3 minutes I added garlic and red pepper then cooked for another 3 minutes. Then added the chicken broth and cooked an additional 10 minutes...
***guess I should add my thoughts about this, fan-freakin-tastic! The hubs and I loved it. My 7 year old immediately tasted the red pepper and deemed it as "too spicy"... so he separated the asparagus from the pasta and then ate all the asparagus. Silly boy, all the red pepper was cooked in the asparagus! My 2 year old saw big brother deem it as "hot" so then he wouldn't even try it. But, it's definitely worth making, yummy!
Says this makes 4 servings, with the extra pasta it made more like 7 or 8...
Total Fat: 5.5g
Total Carbs: 39g
Dietary Fiber: 5.7g