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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 x shallot, thinly sliced
- 1/2 c. asparagus tapenade, reserved from Day 1
- 1 c. chicken broth
- 1/2 lb asparagus tips, reserved from Day 1, cut into 2 inch pcs
- 1 lb spinach spaghetti
- 1 ounce Parmesan cheese, freshly grated (about 1/4 c.)
- 1 tsp salt
- 1/8 tsp freshly grnd pepper
- 1/4 c. fresh basil leaves, torn into pcs
Direcciones
- In a large skillet, heat the extra virgin olive oil over medium heat. Add in the shallot and cook till softened, four to five min.
- Add in the tapenade and cook till fragrant, one to two min.
- Add in the chicken broth and asparagus and bring to a boil.
- Reduce heat and simmer till the liquid is thickened, about five min.
- Meanwhile, cook the spaghetti according to the package directions till al dente.
- Drain the spaghetti and add in it to the skillet.
- Add in the Parmesan, salt, pepper and basil and toss well to combine. Serve immediately.
- Tips: Reserve a c. of the cooking water before draining the pasta. If the sauce becomes too thick, add in a little of the water to thin it out without diluting the flavor.
- Mix the pasta and the sauce together before serving so all the strands are proportionately coated and the flavors marry.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 408g | |
| Calories 284 | |
| Calories from Fat 194 | 68% |
| Total Fat 22.02g | 28% |
| Saturated Fat 6.89g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 3136mg | 131% |
| Potassium 483mg | 14% |
| Total Carbs 7.03g | 2% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.53g | 2% |
| Protein 16.06g | 26% |
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