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Ingredients
- - and drained
- 1/2 lb Elbow macaroni, cooked
- -=OR=-
- 1/2 lb Mostaccioli, cooked drained
- 1/4 c Shredded Parmesan cheese
- 1/4 ts Pepper
- -salt to taste
- -cut to 1 1/2" pieces
- 1 lb Fresh asparagus,
- 1 tb Butter or margaine
- 1/4 c Olive oil
- 2 ds To 3 dashes hot pepper sauce
- 1 ts Dried red pepper flakes
- 5 cl Garlic, minced
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Directions
Menge: 6 folks
In a skillet, cook garlic, red pepper flakes and hot pepper sauce in oil and butter for 2-3 minutes. Add asparagus, salt and pepper; saute until asparagus is crisp-tender, about 8-10 minutes. Add Parmesan cheese; mix well. Pour over hot pasta and toss to coat. Serve immediately. This would work for the diabetic as side dish. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I always try to make my diet work around the fat, not the fat work around me). (The cheese is so close to know how to call it).
Serves: 4-6 From: "Taste of Home" Magazine Posted by: Debbie Carlson
Weitere Informationen zur Kategorie Asparagus.
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