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Recipe Name: Asparagus Lemon Pasta Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Pound(s) Asparagus, trimmed and cut
diagonally into
1 Pound(s) Bow-tie pasta
3 Tablespoon(s) Unsalted butter
3/4 Cup(s) Heavy cream
2 Tablespoon(s) Freshly grated lemon zest
from about 3
1/4 Cup(s) Fresh lemon juice
3/4 Teaspoon(s) Salt
1/3 Cup(s) Finely chopped fresh parsley
Accompaniment: freshly
Grated Parmesan
In a steamer set over boiling water steam asparagus, covered, until
crisp-tender, about 3 minutes. Transfer asparagus to a colander and
rinse under sold water to stop cooking. Drain asparagus well. In a
6-quart kettle bring 5 quarts salted water to a boil for pasta. In a
deep 12-inch skillet heat butter and cream over moderately low heat
until butter is melted and stir in zest, lemon juice, and salt. Remove
skillet from heat and keep sauce warm, covered. Add pasta to boiling
water and boil, stirring occasionally, until al dente. Ladle 1/4 cup
pasta water into sauce and drain pasta in colander. Immediately add
pasta and asparagus to sauce and cook over moderate heat, tossing, 1
minute, or until heated through. Add parsley and salt and pepper to
taste and toss well. Sprinkle pasta with a little Parmesan and serve
mor Parmesan on the side. Serves 4 as an entree. Gourmet April 1995
Converted by MC_Buster. Per serving: 1019 Calories (kcal); 101g Total
Fat; (85% calories from fat); 12g Protein; 27g Carbohydrate; 338mg
Cholesterol; 1678mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean
Meat; 3 Vegetable; 1/2 Fruit; 20 Fat; 0 Other Carbohydrates Converted
by MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 4220
Calories From Fat: 1819
Total Fat: 206.9g
Cholesterol: 635.5mg
Sodium: 8998.1mg
Potassium: 2824.3mg
Carbohydrates: 393.3g
Fiber: 24.9g
Sugar: 5.5g
Protein: 207.3g

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