Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asparagus, Ham And Pepper Pasta Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
8 Ounce(s) Bow tie pasta, or rotini
12 Ounce(s) Asparagus
1 Tablespoon(s) Olive oil
1 Vidalia, or similar onion
1 Garlic cloves, chopped or
more
1 Dash(s) Sugar
1 Dash(s) Oregano
1 Dash(s) Black pepper, 5 twists of a
good mill
1 Red bell pepper
2 Habs, chopped fine seeded
6 Ounce(s) Good smoked ham, use Italian
if available
2/3 Cup(s) Chicken broth
1 Teaspoon(s) Lemon zest, chopped fine
2 Tablespoon(s) Lemon Juice
1/4 Cup(s) Fresh basil, chopped
Cornstarch & water mix, tsp
to tbls cornstarch to
Water
Directions:
Chop asparagus into one inch lengths, put pot of water on to boil with
a little salt, and cook pasta until just before al a dente, add
asparagus, cook another couple of minutes, drain and blanch. Slice
onion into rings and cook until transparent, add garlic, habs, red
pepper, sliced into pieces, lemon zest, and when this cooks for a
couple of minutes, add the chicken broth and the lemon juice then add
the ham, cut into strips, about the same length as the asparagus,
check for how wet this is, add more water, OR a little dry white wine,
and then add the cornstarch mix, carefuly. Rinse the blanched pasta
and asparagus with a little hot water to moisten if drying out, and
add to the other mixture....toss this until well mixed, keep hot, and
serve immediately, with either grated romano or parmesan, or my choice
is a mix of the two, which I always have on hand. Posted to
CHILE-HEADS DIGEST by Shantihhh@aol.com on May 17, 1999, converted by
MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 74
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 369.2mg
Potassium: 387.4mg
Carbohydrates: 7.4g
Fiber: 3.4g
Sugar: 1.9g
Protein: 3.8g


Scale this recipe to Servings [?]