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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: (Recipe is from Diane Pariseau of Triology Restaurant, St. Helena, Calif.)
Saute bacon in skillet until crisp, remove to a plate. Drain off excess
fat, then add olive oil to the skillet and cook the mushrooms until
softened. Lightly blanch the asparagus. Cook the pasta briefly in boiling
salted water. Drain the noodles and toos with the asparagus, bacon,
shiitake and fresh herbs. Season with salt and pepper.
Nutritional analysis per serving: 667.4 calories; 35 grams total fat; (9.9
grams saturated fat); 27.7 grams protein; 56.8 grams carbohydrates; 175.5
milligrams cholesterol; 709.7 milligrams sodium.
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