Pasta with Asparagus, Sun-Dried Tomatoes And Goat Cheese

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Pasta with Asparagus, Sun-Dried Tomatoes And Goat Cheese Ingredients

2 tb Extra-virgin olive oil	Drained and coarsely chopped
1 c Thinly sliced green garlic	12 oz Dried corkscrew or penne
2 Cloves garlic; minced	1/2 lb Fresh asparagus
1 tb Chopped fresh thyme	Trimmed and cut into 1-inch
1/2 c Fruity white wine	Salt and freshly ground
1/2 c Oil-packed sun-dried	4 oz Soft goat cheese

Instructions for Pasta with Asparagus, Sun-Dried Tomatoes And Goat Cheese

4 SERVINGS LACTO This delectable combination of tender asparagus and pasta in a light, garlicky sun-dried tomato sauce heralds the beginning of the spring season. Bring large pot of salted water to a boil. Meanwhile, in large skillet, heat oil over medium-low heat. Add green garlic and cook, stirring often, until softened, about 3 minutes. Add garlic, thyme, wine and sun-dried tomatoes. Cook 1 minute, then remove from heat and set aside. When water boils, add pasta, stirring to prevent sticking. Cook according to package directions. About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl. Reheat sauce and add to pasta, tossing to coat. Season with salt and pepper and dot with goat cheese; stir slightly. Serve right away. PER SERVING: 481 CAL.; 17G PROT.; 15G TOTAL FAT (5G SAT. FAT); 65G CARB.; 13MG CHOL.; 130MG SOD.; 5G FIBER Converted by MC_Buster. By Kathleen on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 24 Converted by MM_Buster v2.0l.

Main Ingredient: CheeseCuisine: Uncategorized

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