Farfalle with Asparagus

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Category : Pastas/Risottos

Recipe : Farfalle with Asparagus

This pasta dish truly celebrates spring! Farfalle and asparagus are tossed with a light,
creamy sauce that's the next best thing to the first robin's song. Add a salad or entre
that features other seasonal specialties and you'll be well on your way to a healthful
case of spring fever.

Makes 4 servings

24 medium asparagus spears, trimmed and cut diagonally into 1" pieces
6 ounces farfalle (bow tie) pasta
2 tablespoons + 2 teaspoons reduced-calorie tub margarine
3 medium shallots, chopped
1/4 cup low-sodium chicken broth
1/4 cup light cream
1/4 teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon + 1 teaspoon freshly grated Parmesan cheese

In a large saucepan, bring 2" water to a boil. Arrange the asparagus on a steamer
rack; place in the saucepan and cover with a tight-fitting lid. Steam 6 minutes,
until tender; set aside and keep warm.
In a large pot of boiling water, cook the farfalle according to package
directions. Drain and place in a large serving bowl; keep warm.
Meanwhile, place a medium nonstick skillet over medium heat 30 seconds; melt
the margarine 30 seconds more. Add the shallots; cook, stirring frequently, 2
minutes, until softened. Reduce the heat to low; add the broth and cream and
cook, stirring constantly, about 10 minutes, until reduced by half; do not let the
mixture boil. Add to the bowl with the farfalle, sprinkle with salt and pepper and
toss to coat. Top evenly with the asparagus and cheese. Divide evenly among 4
plates and serve at once.

SERVING (1 1/2 CUPS) PROVIDES: 1 Fat, 1 Vegetable, 2 Breads, 40 Optional
Calories.

PER SERVING: 271 Calories, 10 g Total Fat, 3 g Saturated Fat, 12 mg Cholesterol,
249 mg Sodium, 37 g Total Carbohydrate, 2 g Dietary Fiber, 10 g Protein, 74 mg
Calcium