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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 6 |
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Directions: Soak dried tomato strips in the cup of warm water for 3-5 min until they
begin to soften. Drain and reserve the liquid.
Heat 5" of water to boiling in large saucepot. Add the asparagus and cook
3 min. until tender but still crisp. Remove to a bowl and set aside.
In the same of pot of boiling water, cook the pasta. While it's cooking:
Heat 1 T olive oil over med. heat; add onion & saute 5 min. Reduce heat to
low; add garlic & saute 3 min. Stir in tomato liquid, asparagus, thyme
leaves & salt. Cook for 5 min.
Drain pasta; return it to the pot and toss with remaining 1 T olive oil.
Place on serving platter and top with tomato-asparagus mixture and
mozzarella. Serve immediately; or to serve cold, cool to room temperature,
cover & refrigerate.
Recipe By : Country Living, May 1995
| Ingredients:
1 Cup(s) Warm water
1/2 Cup(s) Dried tomatoes, sliced into
3/4 Pound(s) Asparagus, cut diagonally 1"
12 Ounce(s) Pkg farfale (bowtie pasta)
2 Tablespoon(s) Lemon juice, fresh
1 small Onion, chopped
2 Cloves garlic, finely
1 Tablespoon(s) Fresh thyme leaves (or 1 t
1/4 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/4 Pound(s) Smoked mozzarella, cut in sm |
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