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Pasta Printemps

main dishes, seafood, pastanoodle

1 pound asparagus
8 ounces capellini; (angel hair pasta)
2 medium carrot; cut in 1/4" strips
1 green onion; sliced diagonally
2 cloves garlic; minced
2 teaspoons oil
1 1/2 cups chicken broth
1/4 cup tomato paste
1 tablespoon fresh basil; snipped
12 ounces frozen shrimp/fresh shrimp; peeled and deveined
1/4 teaspoon freshly ground pepper; coarsely ground

Printemps means springtime in french. Dried Basil may be substituted for Fresh; use 2 Tablespoons.

1. Trim the asparagus spears and rinse in cold water. Remove the tips; set aside. Bias-slice the remaining portions of the asparagus spears into 1- to- 1 1/2-inch pieces, and set them aside.

2. Cook the pasta accorsong to the package directions, addisn asparagus tips and pieces and carrots for the last 2 or 3 minutes of cooking time. Drain pasta and vegetables; keep warm.

3. Meanwhile, cook and stir green onion and garlic in large skillet in hot oil for 1 or 2 minutes until crisp-tender. Stir in broth, tomato paste, and 2 Tablespoons dried basil (If substituting for fresh basil). Toss with pasta and vegetables. Sprinkle with pepper and fresh basil leaves.

361 calories, 5 g total fat, 1 g satuarted fat

Posted to MC-Recipes by Suzy Wert on Jan 18, 1998.

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Contributor: BH&G Low Cal-Low Fat Recipes Magazine, Spr '98

Yield: 4 servings

Preparation Time: 0:00

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