Pasta Printemps

Pasta Printemps Ingredients

1 lb Asparagus	1 1/2 c Chicken Broth
8 oz Capellini; (Angel Hair	1/4 c Tomato Paste
2 md Carrot; Cut In 1/4" Strips	1 tb Fresh Basil; Snipped
1 Green Onion; Sliced	12 oz Frozen Shrimp/Fresh Shrimp;
2 Cloves Garlic; Minced	1/4 ts Freshly Ground Pepper;
2 ts Oil

Instructions for Pasta Printemps

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 Recipe by: BH&G Low Cal-Low Fat Recipes Magazine, Spr 98 Posted to MC-Recipe Digest V1 #1021 by Suzy Wert on Jan 18, 1998

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Angel Hair	Asparagus	Basil	Carrot
Chicken Broth	Garlic	Ground Pepper	Onion
Shrimp	Tomato

Pasta Asparagus Chicken Chicken Broth Angel Hair Basil Carrot Onion Garlic Green Onion Shrimp Tomato

for flavor and categorization

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