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Nutrition Facts
Serving Size 1 (198g) Recipe makes 4 servings
Calories 412
Calories from Fat 172		(41%)
Amount Per Serving		%DV
	Total Fat 19.2g	29%
	Saturated Fat 5.0g	24%
	Monounsaturated Fat 11.2g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 123mg		5%
Potassium 348mg		9%
Total Carbohydrate 48.6g		16%
	Dietary Fiber 4.3g	17%
	Sugars 3.3g
Protein 12.6g		25%
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Pasta with Asparagus

Recipe #29880 | 25 min | 10 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Malriah
May 31, 2002

Another nifty way to eat fresh asparagus. Don't you also get so tired of hollandaise sauce sometimes? I mean, come on, there HAS to be other great ways to eat this yummy green veggie. I got this recipe from foodtv.com and have made it several times.

SERVES 4 (change servings and units)

Ingredients

1/2 lb cooked elbow macaroni
5 cloves garlic, minced
1/4 cup grated parmesan cheese
1 teaspoon dried red pepper flakes
2-3 dashes Tabasco sauce
1/4 cup olive oil
1 tablespoon butter
1 lb fresh asparagus, cut into 1 inch pieces
salt
1/4 teaspoon black pepper

Directions

1
In a skillet, cook garlic, red pepper flakes and hot pepper sauce in heated oil AND butter for 2-3 minutes.
2
Add asparagus,salt and pepper.
3
Saute until asparagus is tender, but is still crisp (8 minutes?).
4
Add parmesan cheese and mix well.
5
Pour over hot pasta and toss to coat.
6
Serve immediately.

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Featured Reviews for This Recipe

From: VA

On Sep 13, 2009

Made as directed and I would say this makes more like 8 servings. I would reduce the amount of heat a little for the others in my family but I liked it as was.

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From: I cook-You clean

On Sep 10, 2009

I love spicy and this hit the spot! I would definately use less oil or more pasta. Subbed whole wheat spaghetti noodles and mozzarella cheese. I should have put the cheese on after it was plated. It just made big clumps when melted in the pan. thx!

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From: Miss Annie

On Jun 20, 2002

Kari, this was great! It was so easy to make and looked so pretty with the bright green on the angel hair that I used. I took this recipe with me on my trip to make for the family, and they loved it too. I use New Mexico red chile flakes, and it really has a good bite to it, so I toned down the Tabasco, but put the bottle on the table for the real chile-heads! Thanks for posting a great recipe.

5 people found this review helpful

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From: Charlotte J

On Jun 3, 2002

This is a keeper. But I will have to watch how much red pepper and Tabasco sauce I put in for my family. They thought it was a bit hot, I thought it was just right. So if this is too hot for you remember B&B's tip...drink milk...it really works.

5 people found this review helpful

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