from The Essential Vegetarian Cookbook
1. Cook the pasta according to directions. While the pasta is cooking, cut the asparagus spears into short pieces.
2. Heat the butter in a medium pan, add the asparagus and stir over medium heat for 2 minutes or until just tender. Add the chopped parsley and basil, cream, salt and pepper. Cook for 2 minutes.
3. Add the Parmesan cheese to the pan and stir well. When thoroughly mixed, add to the warm pasta in the pan and toss gently to distribute ingredients evenly. Serve in warmed pasta bowls and savings of Parmesan cheese.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 641 | ||
Calories from Fat: 229 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 72.6mg | 22 % | |
Sodium 156.4mg | 5 % | |
Potassium 520.4mg | 14 % | |
Total Carbohydrate 94.3g | 28 % | |
Dietary Fiber 13.3g | 53 % | |
Sugars, other 81g | ||
Protein 12.7g | 18 % | |
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: 641
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