Try this Gingered Asparagus And Bow Tie Pasta Salad recipe, or contribute your own.
Suggest a better descriptionBring a large pot of salted water to a boil. Cook the pasta al dente, drain and set aside. Heat 1 tablespoon of the oil in a large nonstick saut pan. Add shallots and ginger and saut approximately 3 minutes. Add the asparagus and saut until tender, about 3 to 5 minutes more, depending on the thickness of the stalk. Whisk the remaining oil, raspberry vinegar and orange zest together in a large bowl. Add the pasta, asparagus and orange sections, then toss together. Season to taste with salt and pepper. Serve warm or cold. Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (391g) | ||
Recipe Makes: 3 servings | ||
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Calories: 168 | ||
Calories from Fat: 162 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 53.7mg | 2 % | |
Potassium 37.7mg | 1 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 168
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