Low Fat Pasta Printemps Recipe

Ingredients

1 pound asparagus

8 ounces capellini (angel hair pasta)

2 medium carrot, cut in 1/4" strips

1 green onion, sliced diagonally

2 cloves garlic, minced

2 teaspoons oil

1 1/2 cups chicken broth

1/4 cup tomato paste

1 tablespoon fresh basil, snipped

12 ounces frozen shrimp/fresh shrimp, peeled and deveined

1/4 teaspoon freshly ground pepper, coarsely ground

Method

Printemps means springtime in french.

Dried Basil may be substituted for Fresh; use 2 Tablespoons.

1.Trim the asparagus spears and rinse in cold water.

Remove the tips; set aside.

Bias-slice the remaining portions of the asparagus spears into 1- to- 1 1/2-inch pieces, and set them aside.

2.Cook the pasta accorsong to the package directions, addisn asparagus tips and pieces and carrots for the last 2 or 3 minutes of cooking time.

Drain pasta and vegetables; keep warm.

3.Meanwhile, cook and stir green onion and garlic in large skillet in hot oil for 1 or 2 minutes until crisp-tender.

Stir in broth, tomato paste, and 2 Tablespoons dried basil (If substituting for fresh basil).

Toss with pasta and vegetables.

Sprinkle with pepper and fresh basil leaves.

Cooks Comments and Tips