Pasta with Asparagus

Pasta with Asparagus

189

"This is a great low-fat pasta dish. I serve it to company all the time. Serve with a fruit salad and French bread."

Ingredients

25 m servings 281 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 281 kcal
  • 14%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 39.4g
  • 13%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 339 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Cook pasta according to package instructions.
  2. Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
  3. Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.
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Reviews

189
  1. 263 Ratings

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This was a nice, light, easy dinner although I made some adjustments. I took someone else's cue and added garlic prior to adding veggies and I don't think I would have liked it at all without i...

This is the first time I have reviewed any recipe here but this was just excellent! I'm on a weightloss journey and I am trying to eat as low fat as possible. This recipe hits the mark. I have m...

This was very tasty. I made a few revisions: used vegetable broth to make a vegetarian dish; I sauteed the asparagus with 2 cloves of garlic and added the crushed red pepper while the asparagus ...

Excellent (Italian!) dish. I had leftover asparagus so was able to skip the step of cooking it. I used spaghettini rather than angel air, added garlic but omitted the mushrooms. Freshly grated...

This was a very easy quick and delicious recipe. I added alot of garlic, and a little thyme, rosemary, pepper, salt and basil when I sauted the asparagus and mushrooms. I used linguine noodles i...

This is a delicious recipe. Easy and quick. I added thinly sliced chicken breast before the asparagus, 3 cloves of garlic and probably 2 or 3 tsp. crushed red pepper. I also stirred in the grate...

We enjoyed this recipe, it was a great way to use our own garden-fresh asparagus. But next time, I will add garlic and leave out the crushed red pepper. I will definitely make it again, though.

excellent recipe - I cooked the asparagus a little longer and added garlic.

it was wonderful. i used it with a garlic chicken receipe and they really complimented each other well.