Summer Asparagus & Herb Pasta
Recipe By: http://www.fabulousfoods.com/recipes/main/pasta/asparherbpasta.html
Serving Size : 6
1 lb. fresh asparagus
8 oz. uncooked pasta such as spaghetti,
vermicelli, or angel hair
1 pint cherry tomatoes or grape tomatoes -- cut in half
4 scallions -- finely chopped (4 to 6)
3 tablespoons chopped fresh basil
1 1/2 teaspoons fresh thyme
1 teaspoon fresh oregano
juice of 1 lemon
1/2 cup fatfree Italian salad dressing
Snap off tough ends of asparagus and cut into 2 inch pieces. Cook pasta
according to package instructions. Add asparagus to cooking pasta during last 2
minutes of cooking time. Drain, rinsing with cold water and place in an extra
large bowl. Toss pasta and asparagus with remaining ingredients. Serve hot or
cold.
NOTES : Here's a light summer pasta dish that goes together in minutes. In
fact, you cook the asparagus in the same water, at the same time, as you cook
the pasta. What could be easier than that? Be sure to use fresh herbs. You can
serve this dish hot or cold, so it's perfect for picnics or brown bag lunches.
Asparagus Tip:
When buying asparagus, look for firm, bright green spears with tightly closed
tips.
Originally posted to Veg-Recipes,
June 2002
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