Bring 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (390g)|
|Recipe Makes: 3 servings|
|Calories from Fat: 162 (96%)|
|Amt Per Serving||% DV|
|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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