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Dinner Done: Parmesan Asparagus Rotini

8:50 AM, Feb 9, 2010   |    comments
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Audra Nasser of Tampa's Dinner Done creates a dish full of flavor, Parmesan Asparagus Rotini.

Did you know? Asparagus has been in the kitchen for thousands of years. The oldest surviving cookbook, from third century AD, contains a recipe for cooking asparagus! (Source: Wikipedia)

Parmesan Asparagus Rotini: A flavorful vegetarian dish.

You'll Need:

2 tbls olive oil

3 cloves garlic, minced

1 cup cherry tomatoes, halved

½ lb asparagus spears, cut into 2" pieces

½ tsp salt

¼ tsp pepper

1 cup chicken broth

 

½ cup cream

¼ cup loosely packed chopped basil

1 cup parmesan cheese

1 lb rotini pasta, cooked al dente in salted water

To Prepare:

In a skillet over medium high heat, cook garlic in olive oil until garlic browns slightly. Add tomatoes, asparagus, salt and pepper and cook, stirring frequently, for 2-3 minutes.

Lower heat. Add chicken broth, cream, basil, and parmesan cheese and simmer 3-5 minutes - stirring occasionally - until sauce thickens slightly.

Remove from heat, toss sauce in cooked pasta and enjoy!

Nutritional Info:

Serves 6. 480 cal, 18g fat (8g sat), 41mg chol, 579mg sodium, 61g carb, 3g fiber, 1g sugar, 18g protein.

Serves 6. 480 cal, 18g fat (8g sat), 41mg chol, 579mg sodium, 61g carb, 3g fiber, 1g sugar, 18g protein.

Nutrition Notes:

To reduce fat use a non-stick skillet, sub chicken broth for olive oil, reduce cheese by half and sub half&half for cream. Sodium can be reduced by omitting salt, using low-sodium chicken broth and reducing parmesan cheese.

Dinner Done!
www.dinnerdone.com
813.264.7700

Tampa - Brandon - Centreville, VA

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