|Recipe Name:||Asparagus Fettucine Toss||Submitted by:||Administrator|
|Number of Servings:||4|
4 Ounce(s) Uncooked green fettucine
4 Ounce(s) Uncooked regular fettucine
2 Tablespoon(s) Olive oil
4 Tablespoon(s) Balsamic vinegar
8 Ounce(s) Asparagus, trim & cut in 2"
1 Sweet onion, very thinly
1 Ripe avocado, cut in 1/4"
1/2 Red pepper, stemmed and
Salt and pepper, to taste
2 Tablespoon(s) Parmesan cheese, grated
Boil lightly salted water in a large pan; cook fettucine until al
dente, 8-9 minutes. Drain, rinse under cold water and drain again.
Transfer to serving bowl; toss with oil and vinegar. Set aside. Boil
water in a medium saucepan; coko asparagus until barely tender, about
2-3 minutes. Drain. Toss asparagus with fettucine. Add onion and
sprinkle with cubed avocado and red pepper. Add salt and pepper.
Sprinkle with cheese if desired. Serve immediately. Makes 4 servings,
6g protein, 15g fat. | Recipe by: April 1996 Vegetarian Times
Converted by MM_Buster v2.0l.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 67
Total Fat: 7.5g