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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Course: entree / Number of Servings: 4 |
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Directions: 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
Ingredients:
5 Centiliter(s) Garlic, minced
1 Teaspoon(s) Corn oil
2 Dash(s) To 3 dashes hot pepper sauce
1/4 Cup(s) Lemon juice, fresh
1 Tablespoon(s) Butter or margaine
1 Pound(s) Fresh asparagus, cut to 1 1/2" pieces salt to taste
1/4 Teaspoon(s) Pepper
1/4 Cup(s) Shredded Parmesan cheese
1/2 Pound(s) Mostaccioli, cooked drained =OR=-
1/2 Pound(s) Elbow macaroni, cooked and drained |
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