Heat oil and butter in heavy Dutch oven. Saute asparagus for 3 minutes. Transfer asparagus to bowl leaving oil and butter in pans. Add onions and garlic to pan and saute about 10 minutes. Add tomatoes, oregano and red pepper. Bring sauce to a boil, reduce heat and simmer until thickened, stirring occasionally. Return asparagus to sauce and cook until crisp tender. Add pasta and cheese. Toss to combine. Season with salt and pepper. Serve with additional cheese. Yield: 4 servings.
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|Serving Size: 1 Serving (1890g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 549 (60%)|
|Amt Per Serving||% DV|
|Total Fat 61g||81 %|
|Saturated Fat 34.8g||174 %|
|Monounsaturated Fat 19.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 144mg||44 %|
|Sodium 742.8mg||26 %|
|Potassium 1269.3mg||33 %|
|Total Carbohydrate 79.2g||23 %|
|Dietary Fiber 14.3g||57 %|
|Sugars, other 64.9g|
|Protein 19.5g||28 %|
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Calories per serving: 910
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