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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.
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.
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.
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
