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    Angel Hair with Asparagus and Tomatoes

    Source of Recipe

    16 stalks fresh asparagus
    1 tablespoon olive oil
    4 cloves garlic, minced
    6 medium plum (Roma) tomatoes, seeded and chopped (2-1/4 cups)
    1/4 cup dry white wine
    1/4 teaspoon salt
    1 tablespoon butter (no substitutes)
    1 9-ounce package refrigerated angel hair pasta
    1/4 cup shredded fresh basil

    1. Trim asparagus and rinse in cold water. Remove the tips; set aside. Bias-slice remaining asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
    2. Heat oil in a large skillet over medium heat. Add the garlic and 1/4 teaspoon pepper; cook and stir 1 minute. Add tomatoes; cook and stir about 2 minutes more.
    3. Add asparagus pieces, wine, and salt to mixture. Cook, uncovered, for 3 minutes. Add asparagus tips; cook, uncovered, for 1 minute more. Add butter; stir until melted.
    4. Meanwhile, cook pasta according to package directions. Drain pasta. Return to pan and toss with asparagus mixture and basil. Makes 3 servings.

    Nutritional Information
    Nutritional facts per serving
    calories: 484, total fat: 11g, saturated fat: 3g, cholesterol: 10mg, sodium: 238mg, carbohydrate: 81g, fiber: 4g, protein: 15g, vitamin A: 19%, vitamin C: 86%, iron: 31%




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